CHILLED MELON SOUP
4 ½ pounds Melon
2 ¼ pounds tomatoes
1 ¼ cup Olive Oil
20 basil leaves
½ Cup Lemon Juice
1 tsp black pepper
1 tsp salt
- Peel and Seed the melons and tomatoes
- Cut melons and tomatoes into quarters
- Sautee tomatoes, melons and olive oil
- Add basil leaves to mixture and continue to cook for 15 min.
- Remove mixture from heat and place in another container
- Add lemon juice
- Infuse for 2 hours
- Allow mixture to cool
- Blend mixture and strain
- Set aside to cool
Serve soup with a olive oil ice cream and minced basil.
Chef Joël Antunes' commitment to healthy, inspired and creative French cuisine all began in his grandmother's kitchen in the south of France. Born in 1961 in Volvic, France, Antunes officially began his culinary training in 1975.
When the Ritz-Carlton, Buckhead began its search for a new chef for their restaurant, the Dining Room, in 1997, famed chefs Daniel Boulud and Alain Ducasse whole-heartedly recommended Antunes for the job. He served as chef for four years, earning the restaurant both a Mobil Five-Star award as well as a AAA Five-Diamond award and making it the only restaurant in the Southeast to simultaneously hold both accolades. The culmination of Chef Antunes' more than 25 years of culinary experience occurred when he opened his own restaurant, Joël, in Atlanta. Joël serves lunch and dinner and features French cuisine with Mediterranean and Asian influences that Antunes has perfected while working with some of the world's culinary legends.