Chilled melon soups are nothing new – I bet I have at least 6 on hand. These soups are great to have on hand in the summer, and they’re perfect for the soup course in a 5 course dinner, even though some still find the idea of a chilled soup off-putting. But, used in a gazpacho? Ready in about 15 minutes? Count me in.
Put the melon, cucumber, onion, salt and water in a food processor or blender and puree. With the motor running, drizzle in the olive oil. Taste; season with salt and pepper to taste.
Serve well chilled, garnish with thinly sliced mint leaves.
This is perfect for the light dinners we’re having during the summer heat (108F here today), paired with a salad and a bit of BBQ chicken. But, a mug of it by itself makes the perfect, delicious lunch.
Recipe, courtesy, The Copper Onion, Salt Lake City, Utah
Melon pic, courtesy, riofresh.com
Kent McDonald is a Certified Personal Chef, specializing in diabetic menus, living and working in Phoenix, AZ. (c) All rights reserved, 2013.