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
Vegetarian Moussaka with Bulgur
Take me to the lesson... Vegetarian Moussaka with Bulgur Bulgar replaces the usual lamb in this recipe. 2 eggplants (about 2. 5 pounds total, cut into 1/2-inch slices)cooking spray2 tablespoons extra-virgin olive oilKosher salt and pepper (to taste)=====bulgur...
Baked Parmesan Mac and Cheese with Spinach
Take me to the lesson... Baked Parmesan Mac and Cheese with Spinach Baked Parmesan Mac and Cheese with Spinach is a lighter, nutty, crunchy, creamy, version of the classic. 10 ounces casarecce pasta (or other sturdy pasta)=====5 ounces baby spinach=====1 tablespoon...
Lemonade Cake
Take me to the lesson... Lemonade Cake This cake is a nod to a cake I won at a cake walk (remember those?). I love serving it chilled on a hot summer day. 1 1/3 cups granulated sugar6 tablespoons salted butter (room temperature)3 tablespoons lemon zest (yellow part...
Recent Comments