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Cucumber Melon Soup

Cucumber Melon Soup

© Chef Laura Bonicelli
The time to make this Cucumber Melon Soup is when melons are at their peak. The flavor is so fresh.
5 from 1 vote
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Prep Time 15 minutes
2 hours
Total Time 2 hours 15 minutes
Course MM-Green, Soups and Stews, Starters
Cuisine American
Servings 8
Calories 68 kcal

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

Copyright:
Chef Laura Bonicelli

Nutrition

Calories: 68kcalCarbohydrates: 17gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 168mgPotassium: 441mgFiber: 2gSugar: 14gVitamin A: 3909IUVitamin C: 74mgCalcium: 24mgIron: 1mg
Keyword cantaloupe, honeydew, jalapeno
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