Chilled Minty Coconut Melon Soup Recipes

CHILLED MELON AND MINT SOUP

Steps:

• Start by peeling melon and removing seeds. Roughly chop melon into chunks. Remove mint leaves from sprigs. Put aside about 20 leaves for serving.
• Place melon and mint into a food processor and puree until smooth. Not with a too high speed though otherwize soup will whiten.
• Adjust seasoning and sweetness by adding, according to your taste, lemon juice or alcohool (white wine, Porto or Pastis). Add 1 or 2 pinches of salt and some pepper.
• Chill in the refrigerator before serving. Serve chilled with a dash of olive oil and fresh mint leaves neatly arranged.

CHILLED CANTALOUPE SOUP

Steps:

• Cut the melon in half and remove all the seeds and fibers. Slice into 8 slices and peel.
• Cut into 1/2-inch cubes and place in a large bowl.
• Add the orange juice, yogurt, honey and white wine vinegar. Puree with an immersion blender or in a food processor or blender in batches until smooth.
• Adjust sweetness with honey and add a pinch of salt to taste. Serve garnish with orange slices and basil or mint sprigs.

COLD CANTALOUPE SOUP

Steps:

• Cut cantaloupe in 1-inch chunks. Place about 1/4 of them in a blender and process at high speed until puréed. Once you have a purée, gradually add remaining melon, processing until the mixture is smooth.
• Add lime juice and blend briefly. Season with salt to taste and blend again.
• Refrigerate until ready to serve, or serve at once. Divide soup among 6 soup plates and drizzle a little balsamic vinegar in a circular or squiggly pattern on top of each.

CHILLED COCONUT-HONEYDEW SOUP

Steps:

• Combine honeydew melon, coconut milk, honey, lime juice, cinnamon, and ginger in a blender; blend until smooth. Refrigerate for 1 hour and serve chilled.

CHILLED MELON, CUCUMBER, AND MINT SOUP

Steps:

• Peel, halve, and seed 2 cucumbers, then coarsely chop. (You should have about 4 1/2 cups.) Halve and seed remaining (unpeeled) cucumber; cut into a 1/4-inch dice. Working in batches, puree chopped cucumbers, melon, 1/2 cup lime juice, mint, and ice in a food processor or blender. Season with salt and more lime juice. Transfer soup to a bowl, cover, and refrigerate until ready to serve, up to 2 hours.
• Smear 1/4 cup yogurt onto two sides of each serving bowl. Spoon chilled soup into bowls, drizzle with oil, and sprinkle with diced cucumbers and mint. Serve, with lime wedges.

CHILLED WATERMELON-MINT SOUP

Steps:

• Working in batches, puree 12 cups watermelon in processor until smooth. Strain puree into large bowl. Transfer 1 cup puree to small bowl; cover and chill. Whisk cornstarch into remaining puree. Bring wine and 1/3 cup sugar to simmer in large pot, stirring until sugar dissolves. Simmer 3 minutes. Add watermelon-cornstarch mixture; bring to boil, whisking. Transfer soup to bowl; stir in 2 cups mint. Cool to room temperature, whisking occasionally, about 1 hour.
• Strain soup into another bowl, pressing on solids to extract as much liquid as possible. Stir in salt and cayenne. Add more sugar, if desired. Chill until cold, at least 4 hours and up to 1 day.
• Whisk reserved 1 cup watermelon puree into soup. Ladle soup into 8 bowls. Mound 2 tablespoons cubed watermelon in center of each bowl. Drizzle soup with crème fraîche. Garnish with mint sprigs.