By: Chef Laura Bonicelli
When the weather heats up, we all want to lighten up, cool down, and keep it easy and fun. How about an evening where you don’t have to light a grill or heat an oven? Dine al fresco in the backyard and start with this delightful soup.When available, buy melons at your favorite Farmers Market!
About Cucumber Melon Soup
Jalapeño, green onions, lime juice, and ginger give the soup complexity. Of course, the sweeter the melons – the better the soup. I save this soup for peak melon season, August in Minnesota. Serve it topped with fresh cilantro for an added peppery and spicy finish.
If you want more recipes Join The Club!!!
Step by Step Instructions
Cucumber Melon Soup
Equipment
- blender
Ingredients
- 1 cup cubed honeydew melon or cantaloupe
- 1/2 cup cucumber seeded, peeled, and cubed
- 1 scallion thinly sliced
- 2 tablespoons lime juice
=====soup=====
- 5 cups cantaloupe seeded, cut from rind, cubed
- 1 scallion white and light greent parts, chopped
- 1 jalapeño pepper seeded and minced
- 2 oranges - zest of one and juice of both
- 1/4 cup lime juice
- 1 teaspoon grated fresh ginger root
- 1/2 teaspoon Kosher salt
=====
- mint cilantro, and yogurt for garnish
Instructions
- Combine the honeydew, cucumber, sliced scallion, and lime juice. Cover and refrigerate until ready to serve.
- Put the 5 cups of cantaloupe, scallion, jalapeÒo, orange zest and juice, lime juice, ginger, and salt in a blender. Process until smooth. Add more salt, orange juice, or jalapeño, if necessary.
- Refrigerate the soup until chilled, 2 hours.
- Stir the reserved diced melon mixture and divide among small soup bowls. Pour the soup into the bowls. Garnish
- each serving with mint, cilantro, and yogurt.
Notes
Chef Laura Bonicelli
Nutrition
More Recipes
Asiago Eggplant
Take me to the lesson... Asiago Eggplant Crisp on the outside, creamy on the inside. This is a lovely addition to an antipasti platter or a delicious side dish. 1/2 cup mayo1 tablespoon green onion -- minced (white and light green parts only)1 large eggplant -- cut...
Potato Chestnut Gratin
Take me to the lesson... Potato Chestnut Gratin The perfect combination of potatoes and chestnuts has never been better. 9x12 oval gratin dish 2 pounds medium yellow potatoes=====2 tablespoons unsalted butter1/3 cup finely chopped shallots4 cloves garlic --...
Lemon Curd
Take me to the lesson... Lemon Curd A dollop of lemon curd is a sweet and tangy addition to cakes, cookies, and gelato. 5 egg yolks1 cup sugar2 lemons -- zested and juiced (enough for 1/3 cup juice)1 stick salted butter -- cut into 1-inch pieces and chilled Add about...
Recent Comments