Chilled Spicy Melon Soup
I’ve always been a little afraid of blenders. It probably started with that scene from Goonies where the Fratellis threatened to puree Chuck’s hand in a blender. *Shutter.*
I also had a childhood mishap whilst making watermelon sorbet. After I had blended up my watermelon and measured out my sugar, instead of lifting the blender jar fully out of the base I somehow twisted off the bottom of the jar (surely a blender should have enough structural integrity to withstand a 10-year-old?) and pink slush flowed from the bottom of the container in waves and waves all over the countertop and floor. That, as you might imagine, put a stop to my career in sorbet-making and became instead an excellent exercise in floor-mopping.
Anyway, here I am, forever optimistic and instructing you all to drag out your Hamilton Beach and get to blending. This recipe makes TWO colorful, elegant, and understated soups. From there, the serving possibilities are endless. You can swirl them together in a bowl, like I did below, or serve small portions of each in individual shot glasses or martini glasses. This way guests can really appreciate the differences between the two melons. Please be prudent in your blender use; don’t stick your spoon in the moving blades and, as always, don’t threaten to stick anyone’s hand in here.
This soup would make an excellent first course on a hot day, with anything barbequed, or with a substantial salad like this Corn and Cabbage Quinoa Salad.
Serves: 4 - 6
Time: 30 minutes plus 2 hours chilling time
Chilled Spicy Melon Soup
3 teaspoons minced ginger, divided
1 clove garlic, minced
1 to 2 small jalapeno peppers, minced
1/4 watermelon, deseeded and cut into chunks
1 cantaloupe, deseeded and cut into chunks
juice of 3 limes
2 tsp salt
2 Tbsp avocado oil (or olive oil)
Mint sprigs, for garnish
Finely chop the ginger, garlic, and jalapeno and set aside in little piles.
Put watermelon in a blender with the juice of 1 1/2 limes and puree until smooth.
To the blender add 1 tsp of ginger, 1/2 tsp of garlic, 1 1/2 tsp of jalapeno, 1 tsp of salt, and 1 Tbsp of avocado oil. Blend again and adjust the seasonings to your taste. Pour the soup into a pitcher and chill in the fridge for at least 2 hours.
Repeat the process with the cantaloupe and same amount of seasonings.
You can skim off the foam or push through a sieve for a perfectionistly clearer texture. Top with a sprig of mint, if desired.
June 6th, 2007 19:41
Oh what beautiful soup Vanessa. Feels particularly poignant while I’m sat here in my home office with two jumpers and the heater on. It’s BUCKETING with rain outside, which is great because we REALLY need it, but melon soup seems a long, long way away.
Although I did a very un-Kingsolver thing this week - ordered fresh strawberries in my organic vegie box. They’re definitely from up north and were BEAUTIFUL. But I have Barbara-guilt!
Well almost
June 7th, 2007 10:00
I came home last night from a long, long workday to find the Vanessa’s soup in the fridge. Cold soup for leftovers after a hard work day? Hardly my idea of comfort, pick-me-up food. BUT…I put a fresh spring of mint in it and sat down to a taste of spring. Light and delicious, it was the most serene moment of my day. Delicious!
June 8th, 2007 09:52
I have had a few exercises in floor mopping before.
Glad you hung in there and were able to present this beautiful sorbet.
June 9th, 2007 15:49
Kathryn - I totally understand. I very much doubt it’s melon season in NY right now! I think the fact that we’re being conscious of it counts. It hopefully won’t be too long until we’re in sync with our local seaons.
Thank you Sis! You’re a pleasure to cook for.
Dori - thanks for the empathy. I’m quite good at floor mopping now.
June 10th, 2007 10:52
I avoid blender evils by using a hand held immersion blender. Love it!
I’ll make your soup this summer when things are more in season. Looks lovely
June 10th, 2007 18:08
Ok, I am first and foremost impressed with the fact that you were making sorbet at age 10! A true foodie, you are .. hehe..
Second. I WILL be making this soup. I am in love with my Vita-Mix… and I love melons and ginger and jalapeno… and cool summer pretty food.
June 12th, 2007 21:53
[…] I know that you’re thinking: 1) another pink meal? 2) grapefruit and … wasabi? […]
June 24th, 2007 17:13
[…] The Chilled Spicy Melon Soup (recipe here) was the second course. Very colorful and cold, it was a good choice for steamy evening. To be fair, some folks aren’t that fond savory fruit dishes or even cold soups for that matter, but for more adventurous types it’s a hit. Chilled Spicy Melon Soup […]
June 25th, 2007 14:32
I loved the soup so much that I’m recommending it for the restaurant i work at! kisses!
July 1st, 2007 17:03
This soup was the most exciting thing on this month’s 20 Dollar Toothpick-So gorgeous and RICH.. truly dimensional flavor.
For me the signature ingredient is the fresh jalapenos … it was reminiscent of a wild Doron stoner juice, but with more refined chemistry!