American

Cucumber Melon Soup

Name: Cucumber Melon Soup
Prep time: 15 min
Total time: 2 h 15 min
Yield: 8 servings
Ingredients: 1 cup cubed honeydew melon (or cantaloupe); 1/2 cup cucumber (seeded, peeled, and cubed); 1 scallion (thinly sliced); 2 tablespoons lime juice; 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)

The time to make this Cucumber Melon Soup is when melons are at their peak. The flavor is so fresh.

By Chef Laura Bonicelli

cantaloupehoneydewjalapeno

Prep Time

15 min

Cook Time

—

Total Time

2 hr 15 min

Servings

8 servings

Ingredients

1 cupcubed honeydew melon (or cantaloupe)
1/2 cupcucumber (seeded, peeled, and cubed)
1 scallion (thinly sliced)
2 tablespoonslime juice

soup

5 cupscantaloupe (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 cuplime juice
1 teaspoongrated fresh ginger root
1/2 teaspoonKosher salt
mint (cilantro, and yogurt for garnish)

Instructions

1
Combine the honeydew, cucumber, sliced scallion, and lime juice. Cover and refrigerate until ready to serve.
2
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.
3
Refrigerate the soup until chilled, 2 hours.
4
Stir the reserved diced melon mixture and divide among small soup bowls. Pour the soup into the bowls. Garnish
5
each serving with mint, cilantro, and yogurt.

Chef's Notes

Nutrition (per serving)

Calories

Protein

17g

Carbs

Fat

Fiber

168mg

Sodium