In the spirit of summer, and to follow the Minted Cantaloupe Soup, we have it's sister. Slightly more refined (I strained this one through a sieve) and a bit more sophisticated in flavor, but equally as refreshing this soup did not disappoint. This recipe was adapted for here.
What you will need:
1 English cucumber, peeled and cut into pieces
1/2 large honeydew melon, peeled and cut into 1 inch pieces
8 oz of plain yogurt
juice from one lemon
about 1/4 cup of fresh mint leaves, chopped
How to make it:
Add the cucumber pieces, honeydew chunks, yogurt, lemon juice, and mint leaves into a blender and puree until smooth. Strain soup using a fine mesh sieve and transfer soup into a large bowl or jars (like we did!) and chill for a few hours until cold.
Serve in small bowls as an appetizer or dessert, or even a small snack. Garnish with a sprig of mint.
The Verdict: Success! This soup is refreshingly melon-y and mint-y and yogurt-y and just overall super tasty. The straining made a difference, especially in the consistency of the soup (obviously), and it definitely steps the soup up a bit.
What we'd do differently: I think I'd like to sneak in another flavor in there some how. I'm not sure what, but something a little more unexpected (?). Maybe something peppery or spicy. I'm not sure, but something to add a little punch.
I also turned this soup into a popsicle, but have yet to try it - more details to come!