How to Make Chilled Melon, Ginger and Mint Soup

Chilled melon, ginger and mint soup is a very easy to prepare dish that makes an excellent appetizer or dessert for a large meal on a hot summer day. Combining fresh honeydew melon with ginger, jalapeño pepper, fresh mint leaves, lime juice and black peppercorns, chilled melon, ginger and mint soup is both complex and refreshing. This soup will keep in the refrigerator for three to four days and makes an excellent breakfast when served with a wholegrain toast and chopped fresh fruit.

Things You'll Need

• 3 lb. ripe honeydew melon, peeled, seeded and cubed
• 3 tbsp. fresh ginger, finely chopped
• Jalapeño pepper, seeded and minced
• 1/4 cup fresh mint leaves, chopped, plus 2 tbsp. for garnish
• Zest of 1 lime, grated
• 6 tbsp. fresh lime juice
• 1 tsp. sea salt
• 1 tsp. coriander seeds
• 1 tsp. black peppercorns
• 1/4 cup yogurt

Instructions

1. Put four individual serving bowls into the refrigerator so they can chill. Allow them to cool for at least 2 hours before using to serve the soup.

2. Combine the honeydew melon cubes, ginger, jalapeño pepper, garlic, chopped mint, lime zest and lime juice in a blender and puree until smooth. Transfer the soup to a large bowl or pitcher and chill in the refrigerator for 6 to 8 hours.

3. Toast the coriander seeds and black peppercorns in a small, dry sauté pan over low heat for 1 to 2 minutes. Allow the coriander seeds and peppercorns to cool, and then crush them with the flat side of a large knife.

4. Put the yogurt in a small bowl and add the crushed spices. Mix thoroughly and set aside until needed.

5. Divide the soup mixture among the chilled serving. Top with the spiced yogurt and reserved chopped mint. Serve cool.

Tips & Warnings

• You can make the soup spicier by adding more jalapeño pepper and ginger, or conversely, it can be made sweeter by adding less.

• Use the best fruit you can for this recipe. There aren't too many ingredients here, so you really have to rely on the quality of the fruit.

• You can use pink peppercorns instead of black for a milder flavor if you prefer.

References

• Food Network

Resources

• All Recipes: Soup Recipes
• Cooking Cache: Soup Recipes