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. Source: EatingWell Magazine, July/August 2009

Marie Simmons
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Ingredients

Directions

  • 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.

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  • Place the remaining melon and 4 tablespoons lime juice in a blender. Chop the whole scallion and seed and chop jalapeno; 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, jalapeno 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 creme fraiche), if using.

Tips

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.

Nutrition Facts

62 calories; 0.3 g total fat; 97 mg sodium. 262 mg potassium; 15.7 g carbohydrates; 1 g fiber; 12 g sugar; 1.3 g protein; 984 IU vitamin a iu; 31 mg vitamin c; 17 mcg folate; 21 mg calcium; 1 mg iron; 22 mg magnesium;

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