Crenshaw Soup

• 3 cups scooped-out pieces of Crenshaw or Juan Canary melon, to make 2 cups juice
• 2 cups clear chicken stock
• 1 packet unflavored gelatin
• 1 1/2 cups Crenshaw or Juan Canary melon in 1-inch dice
• 2 cucumbers, peeled, seeded and cut in 1/4-inch dice
• 1 Vidalia onion, diced
• 2 yellow sweet peppers, diced
• 1 cup fresh coriander leaves, chopped
• Kosher salt and freshly ground black pepper to taste
• 4 scallions, white part only, julienned

1. Pass the scooped-out melon through a food mill, or puree it in a food processor and pass it through a fine mesh sieve to make 2 cups.
2. Discard the solids.
3. In a small pot, bring half of the chicken stock to a boil over high heat.
4. Meanwhile, sprinkle the gelatin over the remaining stock.
5. Add the boiling stock and stir until the gelatin is dissolved.
6. Allow to cool.
7. Add the remaining ingredients, except the scallions, to a large serving bowl; stir in the melon juice, chicken stock, salt and pepper and top with the scallions.
8. Refrigerate.
9. Serve in chilled bowls.

crenshaw, clear chicken, unflavored gelatin, crenshaw, cucumbers, vidalia onion, yellow sweet peppers, fresh coriander leaves, kosher salt, scallions

Taken from cooking.nytimes.com/recipes/9704 (may not work)