Chilled Melon Soup Recipe; How to prepare this delicious recipe? What are the main ingredients required? Cooking time, important 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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