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
Casarecce Pasta with Eggplant Sauce, Green Beans, and Ricotta
Take me to the lesson... Casarecce Pasta with Eggplant Sauce, Green Beans, and Ricotta Casarecce Pasta with Eggplant Sauce, Green Beans, and Ricotta will delight you and your family. The combination of cooked and fresh vegetables makes the dish light and a completely...
Chicken Cutlets with Sun-dried Tomato Cream Sauce over Angel Zucchini pasta
By: Chef Laura Bonicelli The sun-dried tomatoes and cream create an intense sauce that pairs perfectly with Angel Zucchini Pasta.about Chicken Cutlets with Sun-dried Tomato Cream SauceThis sauce in Chicken Cutlets with Sun-dried Tomato Cream Sauce over Angel Zucchini...
Pumpkin Cake Bars with Cream Cheese Frosting
By: Chef Laura Bonicelli Pumpkin Cake Bars are one of my favorite fall treats. They are moist and spicy; their aroma is so comforting while they bake.about Pumpkin Cake Bars with Cream Cheese FrostingMy mother made a wonderful spice cake when I was growing up. This...
Recent Comments