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
BTS Podcast – How to Run a Sustainable Kitchen
Season 2, Episode 4 How To Run A Sustainable KitchenIntroduction: "How to Run a Sustainable Kitchen" Sustainability in the kitchen is becoming increasingly important as we strive to reduce our impact on the environment. It’s a difficult thing to do, but It’s not...
Grilled Miso Snap Peas
Take me to the lesson Grilled Miso Snap Peas The miso, sambal, and vinegar provide a unique savory flavor and spice to the delicious charred beans." 2 tablespoons white miso1 teaspoon sambal1 teaspoon rice wine vinegar1/4 teaspoon kosher salt=====canola cooking...
Pizza Dough
Take me to the lesson... Pizza Dough This is an easy to handle, no-fail pizza dough. I usually parcook it on a stone before topping.This recipe will make 2 large pizzas, 6 to 8 mini pizzas, or 24 appetizer pizzas. 1 cup water1 tablespoon sugar1 package active dry...
Recent Comments