home

Recipe

Chilled melon soup

20 min • 6 servings •
John S
Creamy green soup garnished with fresh herbs, melon halves, and kitchen utensils in the background on a countertop.

In the height of summer when melons are in season, I can’t think of a better way to honor this delectable then to totally annul it into a refreshing soup. This starter serves about 6.

Ready

  • 1 six pound honeydew melon
  • ¼ tsp ground cardamom
  • ¼ tsp ground coriander seed
  • ¼ tsp ground(powdered) ginger
  • pinch of salt
  • ¼ cup fresh lime juice
  • 1 tbsp green creme de menthe (optional)

    • Set

  • food processor/blender
  • ladle
  • fine mesh strainer
  • bowls to serve

    • Go!

  • Remove seeds and rind from melon
  • Cut into large chunks
  • Puree in food processor/blender
  • Push puree through strainer pressing with ladle
  • Stir in remaining ingredients and blend until well combined
  • Cover and chill until serving

    • Recommendations

    For a fresh taste and a nice presentation, garnish with mint.
    For a little different pizazz, you can replace creme de menthe with ¼ cup vodka. Then again liquors are always optional.
    Click here for more satisfying soup recipes.

    starter vegetarian

    Sharing is Caring

    Check out some of our stories!

    Discover Stories