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Chilled Melon Soup
2 h 40 m
“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 cups cubed ripe melon
½ cup diced seedless cucumber
6 tablespoons lime juice, divided, plus more to taste
2 tablespoons finely chopped cilantro, or mint for garnish
6 teaspoons plain yogurt, or crème fraiche for garnish
1Dice 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.
2Place 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.
3Refrigerate the soup until chilled, 2 hours.
4Stir 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.
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.