Chilled Melon Soup

Tuesday, August 18, 2009

This refreshing summer soup is a great starter for dinner on the patio on a summer evening. Try any variety of melon in this recipe. Serve leftover soup with salad for lunch the next day.


* 6 cup(s) cubed ripe melon
* 1/2 cup(s) diced seedless cucumber
* 6 tablespoon(s) lime juice, divided, plus more to taste
* 1 tablespoon(s) thinly sliced scallion green
* 1 whole(s) scallion
* 1 jalapeño pepper, plus more to taste
* 1 cup(s) cold water
* 1 2-by-2 1/2-inch strip orange zest
* 1/2 cup(s) orange juice, plus more to taste
* 1 teaspoon(s) chopped fresh ginger
* 1/2 teaspoon(s) kosher salt
* 2 tablespoon(s) finely chopped cilantro or mint for garnish
* 6 teaspoon(s) plain yogurt or crème fraîche for garnish


1. Dice enough melon to measure 1 cup and combine in a small bowl with cucumber, 2 tablespoons lime juice, and scallion green. Cover and refrigerate until ready to serve the soup.
2. Place the remaining melon and 4 tablespoons lime juice in a blender. Chop the whole scallion and seed and chop jalapeño; add to the blender along with water, orange zest, orange juice, ginger, and salt. Blend until smooth and creamy. Taste and add more lime juice, jalapeño, and/or orange juice, if desired.
3. Refrigerate the soup until chilled, 2 hours.
4. Stir the reserved diced melon mixture and divide among 4 soup bowls. Pour the soup into the bowls. Garnish each serving with cilantro (or mint) and yogurt (or crème fraîche), if using.


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