for the cold cantaloupe soup:
1 cantaloupe peeled and seeded
juice of 1 lime
salt to taste
2 tsp banyuls vinegar
for the pickled shrimp:
3 pounds cooked shrimp
1 tsp celery seeds
6 cloves sliced garlic
1 tsp fennel seed
1 tsp coriander seed
1 tsp mustard seed
3 bay leaves
1 cup extra virgin olive oil
½ cup fresh lemon juice
¼ cup cider vinegar
to decorate
cilantro
mint
sal de gusano
For the soup:
1. Cut cantaloupe in 1-inch chunks. Place about 1/4 of them in a blender and process at high speed until puréed. Once you have a purée, gradually add remaining melon, processing until the mixture is smooth.
2. Add lime juice and blend briefly. Season with salt to taste and blend again.
3. Refrigerate until ready to serve.
Pickled Shrimp:
1. Combine all ingredients in a large bowl and toss thoroughly. Pack everything into a large glass jar, cover, and refrigerate overnight to allow the flavors to come together.
To Plate:
Divide soup among 6 soup plates and drizzle with a little vinegar. Decorate with sal de gusano, cilantro, mint and the pickled shrimp.