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Serves
6 appetizer portions
Author Notes
As Spring finally begins to show itself , I thought I'd share the soup course I made for my mother and mother-in-law for last Mother's Day lunch. A little sweet and quite refreshing, it reminds me of chilled soups I used to enjoy in Madrid on a hot day. Enjoy! —Emily | Cinnamon&Citrus
Ingredients
- Cucumber Melon Soup
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1
medium ripe canteloupe, peeled and cut into large cubes
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1
medium English ("seedless") cucumber, peel on, cut into large rounds
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1 cup
plain lowfat yogurt
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2 tablespoons
fresh mint, chopped
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2 tablespoons
fresh tarragon or basil, chopped
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1 pinch
salt
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1/3-1/2 cups
simple syrup, depending on your taste and the sweetness of the melon - recipe follows
- Simple Syrup
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1 cup
water
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1 cup
granulated sugar
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optional: 5 sprigs of mint or 5 leaves of basil for a flavored syrup
Directions
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Simple Syrup: Place water and sugar in a sauce pot over medium high heat and heat, stirring, just until sugar dissolves. Remove from heat. If you would like to flavor your syrup, add your herbs off the heat and let steep at least 10 minutes. Strain and allow to cool to room temperature before chilling in the fridge at least 2 hours prior to intended use.
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Puree all of the remaining ingredients together in a food processor, adding simple syrup last to taste. If you like a very smooth soup you can strain through a fine mesh sieve at this point. Chill at least 2 hours, or this can be made in advance and chilled overnight.
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