Refreshing and cooling with a hint of spice and mint. Chilled Melon Soup makes a light appetizer, and is delicious as an accompaniment to an alfresco summer dinner. This recipe is vegetarian + gluten free.
Chilled Melon Soup
Refreshing and cooling with a hint of spice and mint. Chilled Melon Soup makes a light appetizer, and is delicious as an accompaniment to an alfresco summer dinner. This recipe is vegetarian + gluten free.
Ingredients
- 3-4 lb about 1 kg Sweet Summer Melon such as Galia, Leopard or Crenshaw
- 1/2 C 146g Whole Milk or Greek Yogurt
- 1/4 C 50g Extra Virgin Olive Oil
- 1 Large Lime zested and juiced plus more for seasoning
- 3-4 Mint Leaves
- 1 tsp Flaky Sea Salt such as maldon plus more for seasoning
- Pinch of Cayenne
Instructions
- Seed, peel and chop melon into chunks. Add the melon and it’s juices into a high-speed blender (I use VitaMix). Add the yogurt, oil, zest, 1 Tbs of lime juice, mint and cayenne. Blend until smooth. Season with additional lime juice, salt and/or cayenne if needed.
- Strain through a fine mesh strainer if needed. If using a high-speed blender, I find this step unnecessary. Chill for at least two hours before serving. Serve chilled in small bowls, glasses or cups. Garnish with a pinch of cayenne or a drizzle of olive oil. Store in a lidded container, in the refrigerator for up to four days.
