cubed ripe melon
diced seedless cucumber
lime juice, divided, plus more to taste
thinly sliced scallion green, plus 1 whole scallion, divided
jalapeño pepper, plus more to taste
1 2-by-1/2-inch strip
orange juice, plus more to taste
chopped fresh ginger
finely chopped cilantro, or mint for garnish
plain yogurt, or crème fraîche for garnish
- 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.
- 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.
- Refrigerate the soup until chilled, 2 hours.
- 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.
© Meredith Corporation. All rights reserved. Used with permission.
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