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Chilled Melon Soup

WebMD Recipe from EatingWell.com

Total Time: 2 hrs 40 mins

Chilled Melon Soup

This refreshing summer soup is a great starter for dinner on the patio on a summer evening. Try any variety of melon in this recipe. Serve leftover soup with salad for lunch the next day.

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, plus 1 whole scallion, divided
  • 1 jalapeño pepper, plus more to taste
  • 1 cup cold water
  • 1 2-by-1/2-inch strip orange zest
  • 1/2 cup orange juice, plus more to taste
  • 1 teaspoon chopped fresh ginger
  • 1/2 teaspoon kosher salt
  • 2 tablespoons finely chopped cilantro, or mint for garnish
  • 6 teaspoons plain yogurt, or crème fraîche for garnish

Instructions

Step 1
Dice enough melon to measure 1 cup and combine in a small bowl with cucumber, 2 tablespoons lime juice and scallion green. Cover and refrigerate until ready to serve the soup.
Step 2
Place the remaining melon and 4 tablespoons lime juice in a blender. Chop the whole scallion and seed and chop jalapeño; add to the blender along with water, orange zest, orange juice, ginger and salt. Blend until smooth and creamy. Taste and add more lime juice, jalapeño and/or orange juice, if desired.
Step 3
Refrigerate the soup until chilled, 2 hours.
Step 4
Stir the reserved diced melon mixture and divide among 4 soup bowls. Pour the soup into the bowls. Garnish each serving with cilantro (or mint) and yogurt (or crème fraîche), if using.

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