July 12, 2011

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

The cocktail

  • 5 parts melon soup
  • 2 parts fresh lime juice
  • 2 parts white rum
  • 2 ice cubes
  • 1 sprig fresh mint for garnish


Chilled melon, jalapeño and mint soup

  1. Blend all ingredients until very smooth. Chill.

The cocktail

  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!

More Great Recipes:
Cocktail|Caribbean|Fruit|Mint|Rum|Make Ahead|Summer|Fourth of July|Memorial Day|Vegetarian|Vegan|Hors D'Oeuvre

Reviews (2) Questions (0)

2 Reviews

Author Comment
Marie V. July 17, 2011
Hi Lisa - I left you a message a couple of days ago...Hope to connect.
Foderaro July 13, 2011
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. <br />Thanks, <br />Lisa Foderaro