Chilled Melon Soup

http://www.eatingwell.com/recipes/chilled_melon_soup.html

From EatingWell:  July/August 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 servings, about 3/4 cup each | Active Time: 40 minutes | Total Time: 2 hours 40 minutes

Ingredients

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

Preparation

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.

Nutrition

Per serving : 63 Calories; 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.