Melon Gazpacho with Hallstein Water
Makes 6-8 portions (BEST MADE THE DAY BEFORE)
3 very ripe 3-pound cantaloupe melons
1⁄2 cup white wine
1⁄2 cup rice wine vinegar 1⁄2 cup Hallstein Water 1⁄2 cup coconut sugar handful mint
2 chile de arbol chiles 1 tablespoon sea salt
6 tablespoons avocado or grapeseed oil
1 medium white onion, halved, thinly sliced Fresh herbs, such as chervil sprigs or micro basil
Set a medium-mesh strainer over a medium bowl. Halve 2 melons horizontally. Scrape seeds, strings, and juices from center of each melon half into strainer. Press lightly on mixture in strainer to release juices. Discard solids in strainer. Reserve juices.
Using a small melon baller, scoop out 18 balls from 1 melon half. Place melon balls in a small bowl. Put Pickling Liquid ingredients in a small pot and bring to a boil then remove from heat. Stir to dissolve coconut sugar. Pour pickling liquid over melon balls and refrigerate
Meanwhile, cut rind from remaining 3 melon halves and cut flesh into 2" pieces. Heat oil in a large pot over medium-low heat. Add onion and cook, stirring frequently, until onion is translucent but not browned, about 10 minutes. Add melon pieces with reserved juices to pot. Simmer, stirring occasionally, until melon is soft but not mushy, about 15 minutes. Let cool slightly.
Working in batches, purée soup in a blender until smooth. If too thick, add more Hallstein Water until desired consistency. Season to taste with sea salt. Cover and chill, preferably overnight.
Ladle soup into chilled bowls. Add 3 pickled melon balls to each bowl and garnish with fresh herbs.