Tim, Lauren and Leanne's Dinner

1. Savory cantaloupe yogurt soup
2. Sea bass, salmon and tuna Mexican-style ceviche over butter lettuce, with sliced avocados, corn and blue corn tortilla chips
3. Vietnamese style grilled steak with arepas, baby arugula and do chua.
4. Cheese plate: Bucheron, smoked Gouda, brie
5. Vanilla refrigerator cake with raspberry sorbet, strawberries and bananas

Beverages:

White wine sangria (strawberries, grapes, peaches, lemon, orange juice concentrate, vodka, white wine)
Pinot gris
Coffee


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Cold Cantaloupe and Sheeps’ Milk Yogurt Soup with Toasted Cumin Salt

Time: 5 minutes

For the cumin salt:

* 1 teaspoon cumin seeds
* Large pinch flaky sea salt

For the soup:

* 8 ice cubes
* 4 cups cubed cantaloupe (about 1 small cantaloupe)
* 1 1/3 cups plain sheep’s milk yogurt
* 1 tablespoon extra-virgin olive oil, plus additional for drizzling
* 2 teaspoons fresh lime juice
* 2 teaspoons honey
* 1/2 teaspoon kosher salt, more to taste

1. To make the Cumin Salt, in a small skillet over medium heat, toast the cumin until warm and very fragrant, 1 to 2 minutes. Transfer the seeds to a mortar and add the salt. Pound the seeds and salt together until crushed but not powdery.

2. To make the soup, place the ice cubes, cantaloupe, yogurt, olive oil, lime juice, honey, and salt in a blender and puree until smooth. Drizzle with additional olive oil and sprinkle with cumin salt for serving.

Makes 4 servings