By: EatingWell
Servings: 6
Yield: 6 servings, about 3/4 cup each
Total Time: 2 hours 40 minutes
Prep Time: 40 minutes
To Make Ahead:
Refrigerate the melon mixture (Step 1) and soup (Step 2) in separate
containers for up to 1 day. Finish with Step 4 just before serving.
Recipe Description:
This refreshing summer soup is a great starter for dinner on the patio on a
summer evening. Try any variety of melon in this recipe. Serve leftover
soup with salad for lunch the next day.
Recipe Ingredients:
- 6 cups cubed ripe melon
- 1/2 cup diced seedless cucumber
- 6 tablespoons lime juice, divided, plus more to taste
- 1 tablespoon thinly sliced scallion green, plus 1 whole scallion, divided
- 1 jalapeño pepper, plus more to taste
- 1 cup cold water
- 1 2-by-1/2-inch strip orange zest
- 1/2 cup orange juice, plus more to taste
- 1 teaspoon chopped fresh ginger
- 1/2 teaspoon kosher salt
- 2 tablespoons finely chopped cilantro or mint for garnish
- 6 teaspoons plain yogurt or crème fraîche for garnish
Recipe Steps:
- Dice enough melon to measure 1 cup and combine in a small bowl with
cucumber, 2 tablespoons lime juice and scallion green. Cover and
refrigerate until ready to serve the soup. - Place the remaining melon and 4 tablespoons lime juice in a blender. Chop the
whole scallion and seed and chop jalapeño; add to the blender along
with water, orange zest, orange juice, ginger and salt. Blend until
smooth and creamy. Taste and add more lime juice, jalapeño and/or
orange juice, if desired. - Refrigerate the soup until chilled, 2 hours.
- Stir the reserved diced melon mixture and divide among 4 soup bowls. Pour
the soup into the bowls. Garnish each serving with cilantro (or mint)
and yogurt (or crème fraîche), if using.
Recipe Nutrition:
Per serving:
63 calories; 0 g fat (0 g saturated fat, 0 g mono unsaturated fat); 0
mg cholesterol; 16 g carbohydrates; 1 g protein; 1 g fiber; 97 mg
sodium; 262 mg potassium
Nutrtion Bonus: Vitamin C (50% daily value), Vitamin A (20% dv).
1 Carbohydrate Servings
Exchanges: 1 fruit
