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MELON SOUP WITH LAVENDER (COLD)
1.5 pound melon (cantaloupe, honeydew or Galia) halved, peeled, seeded
1 1/2 tablespoons extra virgin olive oil
1/4 cup chopped onion or shallots
1/2 to 1 teaspoon sea salt
1 teaspoon freshly ground pepper
1 1/2 teaspoons dried lavender
Cube melon to make 4 to 5 cups. Heat olive oil in a saucepan over medium heat. Add onion and saute until faintly golden, about 4 minutes. Add melon cubes, sprinkle with 1/4 teaspoon salt, 1/2 teaspoon pepper and half of the lavender. Saute until melon has softened slightly, turning often (about 4 minutes).
Reduce heat to low, cover and cook until melon is very soft (10-15 minutes). Puree, taste and adjust salt and pepper to taste. Let cool and refrigerate for several hours and up to 24. Just before serving, garnish with remaining lavender. Serves 6
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