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
Sourdough-Discard Scones with Dried Fruit
Take me to the lesson... Sourdough-Discard Scones with Dried Fruit Scones are great way to use your sourdough discard. This recipe is versitile, you can make up your own combination of fruits and nuts. 1 1/2 cups all-purpose flour (can use 1 cup all-purpose with 1/2...
Sourdough Muffins with Fruit
Take me to the lesson... Sourdough Muffins with Fruit Sourdough Muffins with Fruit have a cornmeal base and are sweetened with maple syrup. 12 cup muffin tin 1 cup all-purpose flour1 cup cornmeal or polenta3/4 teaspoon Kosher salt1 teaspoon baking soda1 teaspoon...
Crusty No-Knead Sourdough Bread
Take me to the lesson... Crusty No-Knead Sourdough Bread I make a loaf of this bread every week; it's our daily bread. I bake it in an old bean pot that my neighbor gave me because he never used it. I cherish that pot; this bread is delicious! 227 grams ripe fed...
Recent Comments