Chef John Folse: Cold melon & mint soup

Chef John Folse: Cold melon & mint soup

NEW ORLEANS (WVUE) - In the "Dog Days" of summer, one might require a cool and refreshing soup that can be sipped from a champagne flute or served elegantly in a china bowl. This cold melon soup uses cantaloupe as its main ingredient, but you may wish to consider honeydew or any other of your favorite melons as a substitute. Don't forget that nice, crisp mint leaf as the perfect garnish!

Prep Time: 1 Hour

Yields: 3 Quarts


2 cantaloupe melons, peeled, seeded and cut into small chunks (approximately 3 quarts)

1 cucumber, peeled, seeded and cut into small chunks

20 mint leaves

¼ cup plain yogurt

1 (6-ounce) can pineapple juice

½ tsp four-spice powder (see recipe below)

½ pinch cayenne pepper

salt to taste

1 cup minced honeydew melon for garnish

1 cup minced cucumber for garnish

mint leaves for garnish


In a large bowl, combine melon and cucumber chunks, 20 mint leaves, yogurt, pineapple juice, spices and salt. Work in batches, transfer melon mixture to bowl of a food processor or blender then process until smooth. Chill in refrigerator for 2 hours before serving. NOTE: It's best to create the soup fresh, 2–3 hours immediately prior to serving. To serve, divide soup evenly among bowls. Garnish each serving with 1 tablespoon minced honeydew melon, 1 tablespoon minced cucumber and mint leaves. Enjoy.


Prep Time: 5 Minutes

Yields: 2 Tablespoons


1 tbsp white peppercorns

2 tsps whole cloves

2 tsps freshly grated nutmeg

1 tsp ground dried ginger


In a spice grinder, combine peppercorns and cloves. Finely grind then transfer mixture to a small bowl. Mix in nutmeg and ginger. Set aside in an air-tight container to store.

Copyright 2016 WVUE. All rights reserved.