Cucumber Melon Soup
The time to make this Cucumber Melon Soup is when melons are at their peak. The flavor is so fresh.
By Chef Laura Bonicelli
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)
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
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, .
- 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
Copyright: Chef Laura Bonicelli