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Thai Three-Melon Soup
(Serves 6)

1 honeydew melon, peeled, seeded, and cut into large chunks
1 cantaloupe, peeled, seeded, and cut into large chunks
2 pounds watermelon (about 1/4 small), peeled, seeded, and diced
3 tablespoons chopped pickled ginger
2 tablespoons fresh lime juice
18 chilled, poached, peeled and deveined large shrimp
2 tablespoons chopped fresh cilantro leaves and stems, for garnish
2 tablespoons chopped fresh chives, for garnish
2 tablespoons nam pla (Thai fish sauce), for serving

Combine the melons and pickled ginger in a food processor or blender
and process until liquefied, about 1 minute (depending on the size
of your food processor you may need to puree the melon in batches).

Pour the puree into a nonreactive bowl and stir in the lime juice.
Cover and refrigerate until well chilled, at least 1 hour. To
serve, divide the soup among 6 icy-cold bowls or plates. Top each
serving with 3 shrimp, a sprinkle of the herbs, and a splash of
nam pla.

This soup makes an exotic dessert if topped with a scoop of
Orange-Ginger Sorbet instead of the shrimp and herbs. Or freeze it
in a large shallow pan and scrape frozen soup into bowls for a
refreshing granita.


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