Supa de Melon

THREE CHILLED MELON SOUPS

CANTALOUPE & GINGER
1 ripe cantaloupe
large pinch of powdered ginger, to taste
Greek yogurt, sour cream, or crème fraiche

SPANISH MELON & MINT WITH CUCUMBER
1 ripe Spanish melon
¼ c. fresh mint leaves, coarsely chopped
1 cucumber, peeled & sliced into thin rounds
a mild, non-iodized salt like Danival (optional)

HONEYDEW & CITRUS
1 ripe honeydew melon
grated zest of 1 large orange, 1 lemon & 1 lime

For all three:

rustic white bread (crusts removed), soaked in water
fruity olive oil to taste (optional)

 

Directions for Each:
Rinse the melon, remove seeds and cut the flesh into small chunks.  Puree the fruit in a food processor or with an immersion blender.  For additional body, you can add some rustic white bread and/or a little fruity olive oil. Blend until perfectly smooth. Season according to directions below, chill for at least 1 hour before serving.

Cantaloupe: season to taste with powdered ginger before chilling.  Serve in individual bowls with a dollop of Greek yogurt, sour cream, or crème fraiche.  If you’re lucky enough to have access to fresh blueberries, add a sprinkling of them to each bowl before serving.

Spanish melon: puree the chopped mint leaves with the melon.  Serve in individual bowls, top with thin-sliced cucumber rounds and a tiny pinch (really tiny – a few grains will do) of salt.

Honeydew: Sprinkle each serving with grated lemon, lime and orange zest before serving.

I don’t have access to Persian melons, but if I did I’d dress them up with a generous splash of rose water (this with a nod to Schelley Talalay Dardashti, who knows her Persian Sephardic cuisine).

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