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.