Summer Melon Soup

summer melon soup

Summer Melon Soup

Any type of summer melon works for this flavorful cold soup. Look for Leopard or Crenshaw, but honeydew or even cantaloupe will work as well.
Prep Time 15 minutes
Cook Time 15 minutes
Course Soup
Cuisine American
Servings 4

Equipment

  • 1 Blender

Ingredients
  

  • 3.5 lbs melon
  • 1/2 cup Greek yogurt
  • 1/4 cup olive oil extra virgin
  • 1 lime zested and juiced
  • 4 mint leaves
  • 1 tsp flaky sea salt
  • Cayenne pepper pinch

Instructions
 

  • Seed and peel the melon, then chop into medium-size chunks.
  • Put the melon chunks, yogurt, oil, lemon zest, lime juice, mint leaves and cayenne pepper into a high-speed blender and blend until smooth (about 2-3 minutes).
  • Season to taste with additional lime juice, salt and/or cayenne. If you don’t have a high-speed blender, you may need to strain the soup through a fine mesh strainer.
  • Chill for at least two hours. Garnish each bowl with a mint leaf, pinch of cayenne and/or drizzle of olive oil before serving.
Keyword cold soup, soup

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