Chilled honeydew, canteloupe and cucumber soup recipe
This chilled honeydew, canteloupe and cucumber soup recipe has been reprinted with permission from THE SOUPBOX COOKBOOK by Jamie Taerbaum and Dru Melton. Jamie and Dru say: "This unique and delicious change-of-pace soup that stands equally well as a first or last course. I eat this soup in the heat of summer with open-faced sandwiches and some sweet tea for lunch.
I use this exact recipe (minus the yogurt and cayenne) to make popsicles for my daughter. Some people prefer to blend the yogurt into the soup but I prefer the presentation of adding it at the end. Also, I don’t thump or shake melons to see if they are ripe, I let my nose tell me instead. The best melons will be the most fragrant."
• PREPARATION
Put the melon, cucumber and orange juice into a blender, and purée until smooth.
Pour out into a large bowl and add the honey, salt, ginger and cayenne. Mix well with a whisk to combine. Put the soup into the refrigerator for one hour.
Remove the soup from the refrigerator and ladle into bowls.
Garnish with a dollop of yogurt and a few mint leaves.
Enjoy your chilled cucumber and melon soup!
Makes 6 servings.