Cold Melon Soup With Tarragon and Dry Sherry

• 2 ripe cantaloupes, about 2 pounds each
• 1/4 cup dry sherry
• Salt and freshly ground pepper to taste
• 6 sprigs fresh tarragon

1. Split melons in half, root end down.
2. Put juice and seeds in a fine sieve set over a bowl.
3. There should be about 1/3 cup of juice.
4. Set aside.
5. Using a melon-ball scoop, cut out 12 balls from each melon half.
6. Set aside.
7. Using a large spoon, remove remaining flesh, and place it in the container of a blender.
8. Add reserved juice and sherry.
9. Puree until very fine.
10. Place mixture in a bowl, and season with salt and pepper to taste.
11. To serve, stack 12 melon balls in the center of each of four soup plates, forming a pyramid.
12. Divide soup evenly around melon balls.
13. Place a sprig of tarragon on top.
14. Chop remaining tarragon, and sprinkle around edges of soup.

cantaloupes, sherry, salt, tarragon

Taken from cooking.nytimes.com/recipes/6590 (may not work)