By • July 12, 2011 • 2 Comments

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Author Notes: New York in a heatwave: I made chilled melon soup with a frisson of hot chile. The next day was even hotter and I had some cold soup left in the fridge. Idea - a good base for a tall, cool drink? Enter rum and lime juice - sweet, sour, herby, spicy, heady. Exit one happy imbiber...

This makes a jugful of smooth melon and mint soup or drink base. Keep the rum in the icebox.

(For a virgin version, add seltzer instead of rum.)
Marie Viljoen

Serves 6-8

Chilled melon, jalapeño and mint soup

  • 6 cups ripe Hami or other melon
  • 1 lime's juice
  • 15 fresh mint leaves
  • 1 seeded jalapeño
  • 1 pinch of salt
  1. Blend all ingredients until very smooth. Chill.

The cocktail

  • 5 parts melon soup
  • 2 parts fresh lime juice
  • 2 parts white rum
  • 2 ice cubes
  • 1 sprig fresh mint for garnish
  1. Blend the soup, rum and ice cubes until the latter are crushed. Pour into a tall glass, add 2 more ice cubes and garnish with mint. Roll on, summer!
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Tags: cocktail, drink, fruit, poolside drink, Summer

Comments (2) Questions (0)


about 3 years ago Marie Viljoen

Hi Lisa - I left you a message a couple of days ago...Hope to connect.


about 3 years ago Foderaro

Hi...can you contact me? I'm a reporter for the Times and am doing a story on foraging. I can be reached at 212-556-1659.
Lisa Foderaro