Meatless Monday - Cold Melon and Cucumber Soup

Honey Dew and English Cucumbers English Cucumbers Chilled Melon-Cucumber Soup Once again the Publix Apron’s Magazine produced a winner for a recipe.  My friend Leslie shared and I immediately tried this combination as melons were featured at the market....

Honey Dew and English Cucumbers

English Cucumbers
English Cucumbers

Chilled Melon-Cucumber Soup

Once again the Publix Apron’s Magazine produced a winner for a recipe.  My friend Leslie shared and I immediately tried this combination as melons were featured at the market.  I enjoyed this cold summer soup, sans the usual mint, and really enjoyed the clean flavors.  This cold summer soup will not disappoint!  This version does not add the usual fats and sugars in the added honey, yogurt and coconut milk.  

The two surprise ingredients for me were the Vinegar and the Jalapeno Pepper.  Splurge on the White Balsamic Vinegar in this soup, this creates a nice finish.  The pepper adds an unexpected flair to the soup.  I bet you make this summer soup a number of times these next few months.

Chilled Melon-Cucumber Soup

– Publix Aprons Magazine

Chilled Melon-Cucumber Soup
Chilled Melon-Cucumber Soup

Ingredients:

  • 1/2 European cucumber, coarsely chopped (often called an English Cucumber)
  • 1 Haas avocado, coarsely chopped
  • 1 jalapeño pepper, remove the seeds, coarsely chopped
  • 1 clove garlic, coarsely chopped ( I used 2 cloves )
  • Juice of 1 lime
  • 1 lb honeydew chunks ( this was ¾ of a good sized melon in my taste testing)
  • 1/4 cup white balsamic vinegar (splurge on this vinegar, it really adds a nice finish)
  • 2 tablespoons green onions, sliced ( I used 2 green onions, you could substitute some Videllia onions this time of year)
  • 1/2 teaspoon kosher salt (Next time, I might try to salt the cucumber and strain off the water to keep this a tighter soup) 

Optional Garnish:

8 teaspoons Greek yogurt with honey ( I opted to leave this out ) 

Directions:

1.      Prepare the honeydew, cucumber and avocado.  I did not hold back some for a garnish as I did not intend to enjoy this for a few hours.  It was suggested to reserve about ¼ cup of each to garnish.

2.      Blend remaining ingredients (except yogurt) in a blender (or food processor) until smooth. Chill soup 20–30 minutes or until cold.  This soup was best after about 2 hours in the fridge.

3.      Divide soup into 4 bowls.

4.      Chop reserved ingredients finely and sprinkle over soup; top each with 2 teaspoons yogurt. Serve.

5.      I opted for no garnish and no yogurt and these were not missed for me.  I might suggest a few chives for a more simple garnish or if you really love mint then you can go for it.

This would be a great starter for a summer salad.