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Prep Time:40 minsAdditional Time:2 hrsTotal Time:2 hrs 40 minsServings:6Yield:6 servings, about 3/4 cup eachJump to Nutrition Facts
Prep Time:40 minsAdditional Time:2 hrsTotal Time:2 hrs 40 minsServings:6Yield:6 servings, about 3/4 cup each
Prep Time:40 mins
Prep Time:
40 mins
Additional Time:2 hrs
Additional Time:
2 hrs
Total Time:2 hrs 40 mins
Total Time:
2 hrs 40 mins
Servings:6
Servings:
6
Yield:6 servings, about 3/4 cup each
Yield:
6 servings, about 3/4 cup each
Jump to Nutrition Facts
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Ingredients
6cupscubed ripe melon
½cupdiced seedless cucumber
6tablespoonslime juice, divided, plus more to taste
1tablespoonthinly sliced scallion green, plus 1 whole scallion, divided
1jalapeño pepper, plus more to taste
1cupcold water
½cuporange juice, plus more to taste
1teaspoonchopped fresh ginger
½teaspoonkosher salt
2 tablespoons finely chopped cilantro, or mint for garnish
6 teaspoons plain yogurt, or crème fraiche for garnish
DirectionsDice enough melon to measure 1 cup and combine in a small bowl with cucumber, 2 tablespoons lime juice and scallion green. Cover and refrigerate until ready to serve the soup.Place the remaining melon and 4 tablespoons lime juice in a blender. Chop the whole scallion and seed and chop jalapeno; add to the blender along with water, orange zest, orange juice, ginger and salt. Blend until smooth and creamy. Taste and add more lime juice, jalapeno and/or orange juice, if desired.Refrigerate the soup until chilled, 2 hours.Stir the reserved diced melon mixture and divide among 4 soup bowls. Pour the soup into the bowls. Garnish each serving with cilantro (or mint) and yogurt (or creme fraiche), if using.TipsMake Ahead Tip: Refrigerate the melon mixture (Step 1) and soup (Step 2) in separate containers for up to 1 day. Finish with Step 4 just before serving.Originally appeared: EatingWell Magazine, July/August 2009
Directions
Dice enough melon to measure 1 cup and combine in a small bowl with cucumber, 2 tablespoons lime juice and scallion green. Cover and refrigerate until ready to serve the soup.Place the remaining melon and 4 tablespoons lime juice in a blender. Chop the whole scallion and seed and chop jalapeno; add to the blender along with water, orange zest, orange juice, ginger and salt. Blend until smooth and creamy. Taste and add more lime juice, jalapeno and/or orange juice, if desired.Refrigerate the soup until chilled, 2 hours.Stir the reserved diced melon mixture and divide among 4 soup bowls. Pour the soup into the bowls. Garnish each serving with cilantro (or mint) and yogurt (or creme fraiche), if using.TipsMake Ahead Tip: Refrigerate the melon mixture (Step 1) and soup (Step 2) in separate containers for up to 1 day. Finish with Step 4 just before serving.
Dice enough melon to measure 1 cup and combine in a small bowl with cucumber, 2 tablespoons lime juice and scallion green. Cover and refrigerate until ready to serve the soup.
Place the remaining melon and 4 tablespoons lime juice in a blender. Chop the whole scallion and seed and chop jalapeno; add to the blender along with water, orange zest, orange juice, ginger and salt. Blend until smooth and creamy. Taste and add more lime juice, jalapeno and/or orange juice, if desired.
Refrigerate the soup until chilled, 2 hours.
Stir the reserved diced melon mixture and divide among 4 soup bowls. Pour the soup into the bowls. Garnish each serving with cilantro (or mint) and yogurt (or creme fraiche), if using.
Tips
Make Ahead Tip: Refrigerate the melon mixture (Step 1) and soup (Step 2) in separate containers for up to 1 day. Finish with Step 4 just before serving.
Originally appeared: EatingWell Magazine, July/August 2009
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Nutrition Facts(per serving)62Calories0gFat16gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
