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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 6 |
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I took this from Eating Well Magazine and it is a favorite at our home! I omitted the jalapeno, but the original recipe does call for 1 pepper chopped and added to blender with the scallions. You can try any variety of melon with this soup! I have so far only made it with watermelon and it was wonderful! Ingredients:
6 cups cubed ripe melon |
1/2 cup diced seedless cucumber |
6 tablespoons lime juice, divided, plus more to taste |
1 tablespoon thinly sliced scallion, green |
1 whole scallion |
1 cup cold water |
1 strip orange zest (2-by-1/2-inch strip) |
1/2 cup orange juice, plus more to taste |
1 teaspoon chopped fresh ginger |
1/2 teaspoon salt |
2 tablespoons finely chopped cilantro or 2 tablespoons mint, for garnish |
6 teaspoons plain yogurt (to garnish) or 6 teaspoons creme fraiche (to garnish) |
Directions:
1. Dice enough melon to measure 1 cup and combine in a small bowl with cucumber, 2 tbsp lime juice and scallion green. Cover and refrigerate until ready to serve soup.
2. Place the remaining melon and 4 tbsp of lime juice in a blender. Chop the whole scallion and add to the blender along with the water, orange zest, orange juice, ginger and salt. Blend until smooth and creamy. Taste and add more lime juice, and/or orange juice, if desired.
3. Refrigerate the soup until chilled, 2 hours.
4. Stir the reserved diced melon mixture and divide among 4 soup bowls. Pour the soup into the bowls and garnish with cilantro (or mint) and yogurt.
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