Summertime was made for cold soups. (Or is it the other way around?) Whatever, the case, I’m a sucker for a cold cup of soup on a hot summer day.
Chilled soups are simple, refreshing, and they require little or no cooking whatsoever. In the past, I’ve always made chilled vegetable soups: garden gazpacho, cucumber yogurt soup, beet soup with cilantro creme.
However, this was my first attempt at a chilled fruit soup. It’s light and refreshing, with a perfect balance of sweet and savory. The Greek yogurt gives the soup a creamy texture, but it’s the addition of fresh ginger and mint that makes this soup something special. It’s really quite lovely.
I would like to stress that this is not a dessert soup. It just isn’t all that sweet. I made this soup for a friend’s bachelorette party, and served it in small teacups as an appetizer. However, I think the soup could also be a great brunch dish. Heck, I’d eat a big bowl of this soup for dinner. (Truth be told, I would eat it anytime of the day. All day. Every day.)
All of that to say, this is summertime in a cup. Get some!
- 1 ripe cantaloupe
- 1/2 cup Greek yogurt
- 2 tablespoons cream
- Juice of 1 lemon
- 1 tablespoon minced or grated fresh ginger
- 2 teaspoons honey
- 1 small sprig of fresh mint
- Pinch of salt
- Peel & slice the cantaloupe into large chunks.
- Place the cantaloupe pieces, yogurt, lemon juice, honey, ginger, and salt into a food processor or blender. Blend until the mixture is smooth & creamy. Taste, and adjust seasonings as needed. Add in a few mint leaves and pulse a few times, until mint is chopped and incorporated into the mix.
- Pour mixture into an airtight container and chill in the refrigerator for an hour before serving. Prior to serving, stir in the cream. Ladle into cups or small bowls and garnish with a mint leaf.
Adapted from Pinch My Salt