2 tablespoons finely chopped cilantro, or mint for garnish
6 teaspoons plain yogurt, or crème fraiche for garnish
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.
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.
Refrigerate the soup until chilled, 2 hours.
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.
Per serving :
0 g Fat;
0 g Sat;
0 g Mono;
0 mg Cholesterol;
16 g Carbohydrates;
1 g Protein;
1 g Fiber;
97 mg Sodium;
262 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 fruit
Tips & Notes
Make Ahead Tip: Refrigerate the melon mixture (Step 1) and soup (Step 2) in separate containers for up to 1 day. Finish with Step 4 just before serving.