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Chilled Melon Soup

:  July/August 2009

Your rating: None Average: 4.1 (14 votes)

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.


READER'S COMMENT:
"my family is not too keen on ginger so next time I will not add the ginger we also found it very watery so I think I will up the orange juice to 3/4 to 1 cup and skip the water I had to hide the jalepeno pepper by pureeing it with the...
Chilled Melon Soup Recipe

Makes: 6 servings, about 3/4 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

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

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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.

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; 0 g added sugars; 1 g protein; 1 g fiber; 97 mg sodium; 262 mg potassium.

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

Carbohydrate Servings: 1

Exchanges: 1 fruit


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Recipe Categories

Holiday
July 4th
Labor Day
Memorial Day
Mother's Day
Father's Day
Health & Diet Considerations
Gluten free
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Style/Theme
Budget
Vegetarian
Type of Dish
Soups/stews
Ethnic/Regional
American
Ease of Preparation
Easy
Meal/Course
Lunch
Dinner

Season
Summer
Publication
July/August 2009
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