Chilled Melon Soup Recipe; How to prepare it? What are the ingredients? Cooking tips and more. Here is the best "Chilled Melon Soup" recipe we have found so far.
Chilled Melon Soup
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3-4 lb (about 1 kg) Sweet Summer Melon such as Galia, Leopard or Crenshaw
1/2 C (146g) Whole Milk or Greek Yogurt
1/4 C (50g) Extra Virgin Olive Oil
1 Large Lime zested and juiced, plus more for seasoning
3-4 Mint Leaves
1 tsp Flaky Sea Salt such as maldon, plus more for seasoning
Pinch of Cayenne
- Seed, peel and chop melon into chunks. Add the melon and its juices into a high-speed blender (I use VitaMix). Add the yogurt, oil, zest, 1 Tbs of lime juice, mint and cayenne. Blend until smooth. Season with additional lime juice, salt and/or cayenne if needed.
- Strain through a fine-mesh strainer if needed. If using a high-speed blender, I find this step unnecessary. Chill for at least two hours before serving. Serve chilled in small bowls, glasses or cups. Garnish with a pinch of cayenne or a drizzle of olive oil. Store in a lidded container, in the refrigerator for up to four days.
Nutrition (estimated per serving):
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