Directions

Working over a bowl core the tomatoes and chop them roughly, combining them in a saucepan with their seeds and collected juice. Add the garlic, basil or fennel leaves, oil, vinegar and sugar, a big pinch of salt, about 1/4 teaspoon black pepper and the water. Heat to 150 degrees F, hot but well below boiling. we want to keep the fresh taste of the tomatoes. Remove the pan from the heat once the temperature is achieved. Then strain the mixture through a not too fine-meshed sieve, use the back of a wooden spoon to push some of the pulp through. You just to remove skins, seeds and basil leaves. Cool over a bowl of ice water, or in the refrigerator. Taste and adjust seasonings. When you are ready to eat, divide the small dice of cucumber and melon among 4 bowls and pour the chilled soup over them. Garnish with basil and serve.

Directions

1. Put the cantaloupe, orange juice, Pernod (if using) yogurt, honey and salt in a blender and blend until well blended. You may have to work in batches. In which case transfer the blended mixture to a pitcher while you finish the job. This may set aside up to one day in advance. 2. Make each lassi individually by adding 1/2 cup ice, and about 1/4 of the cantaloupe mixture to a blender. Blend until well blended. This may be best achieved by pulsing the mixture 6 or 8 times and then running the machine at high for about 1 minute. Machines vary in power so use your judgment. You goal is a thick frothy mixture that moves easily in the blender jar. 3. Taste the lassi and correct the seasoning with additional honey or salt, if desired. Pour into chilled glasses and serve at once garnished with orange slices and mint.