Honeydew Cucumber Soup

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BY AMY PENNINGTON
Serves 6 | Start to finish: 1.5 hours
from Edible Seattle July/August 2009

By Via Tsuji
By Via Tsuji

Satisfying and refreshing, this soup is a total winner for an easy summer meal. Jalapeno adds a little heat and the cilantro helps to cool your palate. This makes a huge batch—enough for a family dinner with leftovers, but works well if you prefer to half it.

Recipe

1 ripe honeydew melon, peeled, seeded, and cut into 3″ chunks
3 medium cucumbers, peeled, seeded and roughly chopped
1/2 cup plain yogurt (either whole or non-fat)
1/2 jalapeno, seeded and minced
Handful of cilantro leaves (more or less, as you please)
1/4 cup fresh lime juice
Salt to taste

Steps

Puree the honeydew flesh in a food processor until smooth. Pour the puree into a fine-mesh sieve set over a large bowl. Stir and press the puree with a spoon to help the juice drain into the bowl. This should yield approximately four cups of juice (you can compost leftover pulp). Set melon juice aside.

Add cucumbers to the food processor and puree until smooth. Add the yogurt, jalapeno, cilantro, lime juice and honeydew juice and puree until combined. Add salt to taste.

Chill and serve.

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