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Chilled Melon Soup

July 4, 2015

Chilled Melon Soup is a sweet, refreshing, and fragrant dessert that's the perfect end to a hot summer day's meal.

Chilled Melon Soup is a sweet, refreshing, and fragrant dessert that’s the perfect end to a hot summer day’s meal.

Chilled Melon Soup is a sweet, refreshing, and fragrant dessert that's the perfect end to a hot summer day's meal.

I needed a break from the moving fiasco, so for this long holiday weekend I made an escape to Long Beach Island on the Jersey Shore. LBI, as it is often called, is a quintessential, if understated, New Jersey beach experience. There aren’t as many attractions as other beaches and it is missing a roudy boardwalk, but honestly, I can easily do without one. The beaches here are clean and family-friendly. I was afraid the water would still be chilly at this time of year, but during a quick sunset swim yesterday, I found it to be pleasant and not cold at all!

Chilled Melon Soup is a sweet, refreshing, and fragrant dessert that's the perfect end to a hot summer day's meal.

On a hot summer day, especially on a hot beach day, why not make this Chilled Melon Soup? I love dessert soups of all kinds. Apple, strawberry, and peach soups—they’re all good! This one uses cantaloupe or crenshaw melons. Sometimes you can find musk melons which are very good, too. The ones I used were labelled “Tuscan” melons and the flavor was powerfully fragrant and super sweet. You’ll want to use ripe fruit for this soup, so let your melon sit out on the counter to concentrate the sugars and become aromatic before using. Then simply blend all the ingredients up, chill completely, and garnish with the almond and mint “gremolata” I’ve included below.

Chilled Melon Soup is a sweet, refreshing, and fragrant dessert that's the perfect end to a hot summer day's meal.

Chilled Melon Soup
 
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Chilled Melon Soup is a sweet, refreshing, and fragrant dessert that's the perfect end to a hot summer day's meal.
Author: Lands & Flavors
Ingredients
  • 4 cups melon (cantaloupe, crenshaw, tuscan, musk)
  • 6 Tablespoons coconut cream or coconut milk
  • 1- 2 Tablespoons sugar or sweetener of choice
  • 1 teaspoon ginger juice
  • 1 teaspoon lemon juice
  • ¼ teaspoon lemon zest
  • ¼ teaspoon pure vanilla extract
  • pinch of sea salt
For the Almond/Mint "gremolata" topping:
  • ⅓ cup whole blanched almonds or slivered almonds
  • 2 Tablespoons sugar
  • big pinch of sea salt
  • 2 Tablespoons minced fresh mint
  • 1 Tablespoon lemon zest
Instructions
  1. Peel and chop the melon and put it into the blender with the coconut cream, sugar, ginger juice, lemon juice, lemon zest, vanilla, and salt. Blend until fully puréed. Chill in the refrigerator for a few hours until cold.
  2. In the meanwhile, make the almond and mint topping. Combine the almonds, sugar, and salt in a small saucepan over medium-high heat. Stir constantly until the sugar starts to melt and the almonds toast. When the almonds become golden and the sugar has melted, remove from heat and carefully transfer the nuts onto a parchment-lined sheet. They are hot, so be careful. Once the nuts have cooled, chop them. Add the minced mint and lemon zest and stir to combine.
  3. When you are ready to serve, pour some chilled soup into bowls and swirl a dollop of coconut cream on top. Garnish with a spoonful of the almond/mint/lemon zest topping. Enjoy cold.
Notes
-If your melon is not as sweet as you'd like, adjust the sweetener accordingly.

-Make the ginger juice by finely grating fresh ginger and squeezing the juice out of the pulp. Discard the pulp after you've extracted as much juice as possible.
3.3.3077

 

 

Filed Under: Desserts, Gluten-Free, Soup

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Comments

  1. Charanya says

    July 6, 2015 at 12:54 am

    I am so making this. This looks so good. Your recipes are so unique

    • Omar says

      July 6, 2015 at 1:27 am

      Thanks Chaz! So honored that you’re intrigued by this soup! 🙂

  2. Salwa says

    September 29, 2015 at 8:35 pm

    This recipe looks yummy I hope l’ll try it soon and it’s easy to make ,tks for sharing your recipes

    • Omar says

      October 1, 2015 at 2:38 am

      Thanks Salwa! Yeah, it’s not hard at all. Enjoy!

  3. Danielle says

    September 17, 2016 at 3:44 pm

    This looks delicious…and I find I covet the bowls as well! Can you tell a curious reader where you found them? The shape is unique and elegant – a perfect way to present a soup that could as easily be a dessert as an appetizer.

    • Omar says

      September 25, 2016 at 11:15 pm

      Haha thanks Danielle! I think that those pictures are only ones on the blog that I didn’t take at home! They are my aunt’s bowls, however, and I will find out the details and shoot you an email! 😀

Welcome! I’m Omar and I love exploring the exquisite flavors of distant lands. Let’s voyage, reminisce, and create delectable vegan world cuisine! More→

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