Chilled Melon Soup

From EatingWell: July/August 2009 — Subscribe Now!

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

Nutrition Profile

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 fraÃ®che for garnish

Preparation

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.

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.

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.

Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (20% dv).

1 Carbohydrate Serving

Exchanges: 1 fruit