Chilled Melon Soup
A cool blended melon soup with yogurt, lime, mint and olive oil, bright, creamy and refreshing for the hottest days.
Prep 15 min · Total 2 hr 15 min · Makes 4 servings
Ingredients
- 1 sweet summer melon, such as Galia, Crenshaw, or Charentais
- 1/2 cup whole milk yogurt
- 1/4 cup extra-virgin olive oil
- Grated zest of 1/2 large lime
- 2 tablespoons freshly squeezed lime juice, plus more for seasoning
- 4 mint leaves
- 1/2 teaspoon flaky sea salt, such as Maldon or Jacobsen, plus more for seasoning
- Pinch of cayenne pepper
Directions
Remove the seeds and rind from the melon, cut the flesh into 1-inch chunks, and place it in a heavy-duty blender or food processor along with any juice from the cutting board. Add the yogurt, oil, lime zest, lime juice, mint, salt, and cayenne, then puree until the mixture is silky and the color is uniform. Taste and adjust with more lime juice and salt if it needs it. If you’d like an extra-smooth texture, pass the soup through a fine-mesh strainer, then refrigerate it for 2 hours. Serve it well chilled, poured into small bowls or cups.