Cucumber Melon Soup
Cool and refreshing with a pale green hue, this chilled soup captures the essence of summer in every spoonful. The sweetness of honeydew and cantaloupe plays beautifully against crisp cucumber and a gentle kick of jalapeño, creating an elegant starter for hot days.
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