Chilled Summer Melon Soup

Ingredients

1. 1
   1 Each
   Red Bell Pepper, Small diced
2. 2
   1 tsp
   White Pepper
3. 3
   1 Pinch
   Kosher Salt
4. 4
   1 QT
   Plain Greek Yogurt
5. 5
   1/2 Each
   Small Red Onion, Small diced
6. 6
   2 tsp
   Kosher Salt
7. 7
   1/4 tsp
   Cayenne Pepper
8. 8
   2 tsp
   Kosher Salt
9. 9
   1 Each
   Lemon
10. 10
    1 Tbsp
    Olive Oil
11. 11
    1 1/2 Pounds
    16/20 Gulf Shrimp, Peeled and deveined
12. 12
    1 Each
    Large Ripe Cantaloupe, Peeled, Seeded, and diced
13. 13
    1 Each
    Jalapeno, Remove seeds, minced
14. 14
    2 Tbsp
    Cilantro, Minced
15. 15
    1/2 Cup
    Agave Nectar
16. 16
    2 Ounces
    Fresh Chives
17. 17
    1 Each
    Navel Orange, Juiced
18. 18
    1/2 Cup
    Olive Oil
19. 19
    1/2 tsp
    Ground black pepper

Steps

1. Working in batches blend all of the ingredients in a blender, and strain the soup through a strainer.
2. Toss shrimp with 1 tbsp. olive oil, season to taste with salt & pepper.
3. Grill the shrimp till just cooked through about 2 minutes per side.
4. Remove from grill, chill, and cut into chunks.
5. Mix the shrimp with the remaining ingredient and toss together.
6. Puree all of the ingredients in a blender till smooth.
7. Plate the chilled soup in bowls about 6 oz. portions
8. Spoon the shrimp salsa onto the center of the bowls.
9. Drizzle the chive oil over the top to finish the soup.