Author Notes
It's hot down here, the kind of weather that cries out for chilled soups, lots of sunscreen, and afternoons by the pool with a good book ... (dang work ruins everything :-) - aargersi —aargersi
Test Kitchen Notes
I love chilled soup during the summer and this refreshing recipe has been added to my collection. Having forgotten to buy lemon yogurt, I used plain Greek yogurt and some Meyer lemon zest instead. Be certain to find a really ripe, luscious melon -- mine was mediocre but still worked OK. Aargersi advises us to chill the soup well and also the bowls, that's a great tip. I used a processor instead of a blender so no need to strain the soup. Thumbs up! - LiztheChef —Lizthechef
Continue After Advertisement
Ingredients
-
1 cup
English cucumber - peeled and chopped
-
1 cup
ripe honeydew melon, peeled seeded and chopped
-
1/2 cup
coconut water (I used Zico)
-
2 tablespoons
lemon yogurt
-
2
mint leaves
-
paper thin slices of peeled cucumber and chopped mint for garnish
Directions
-
Blend the cucumber, melon, yogurt and coconut water until smooth, then pour through a strainer to remove any lumps. Put in the fridge to chill.
-
Chill 2 bowls. Stir the soup back together (it will separate a little) and pour into the bowls. Top each with thin slices of cucumber and mint and serve. That's all there is to it!!
Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop
See what other Food52ers are saying.