Top Chef contestant Marcel Vigneron describes his favorite summer soup at the 2008 F&W Classic in AspenTop Chef contestant Marcel Vigneron describes his favorite summer soup at the 2008 F&W Classic in Aspen
[BLANK_AUDIO] It utilizes a combination of both tomatoes and melons. Which, as it's been said before, what grows together, goes together. And I think that the acidity of the tomatoes combined with the sweetness of melons, is just such a refreshing, like Raw, explosive flavor to enjoy together on a hot summer day. And lately what I've been doing is smoking the tomatoes. Just putting a little subtle smoke on the tomatoes. And then charring the melons and grilling them maybe at an outside summer barbecue. And then just kind of combining the two according to flavor. In a blender, just puréeing the soup. A little sherry vinegar, if it needs more acid. It all kind of depends on the products you have. Like if you have sweet tomatoes, you're not gonna need to add sugar, if you have like acidic tomatoes. You're not gonna need to add sherry. So just go by your palate, and whenever you're making the soup I like to add basically one to one. One part tomato, one part melon. And as far as varieties go, you can use whatever is available at your local farmer's market, super's market. Whatever's the tastiest is probably what you should use.