Chilled Cucumber-Melon Soup with Radish Salsa

Comments

Cold soups are easy to make because all they usually need is one quick turn in the blender. This recipe combines two of nature's best vegetables and fruit.

SERVINGS
6

INGREDIENTS
3/4 cup each plain yogurt and creme fraiche
1 medium-size seedless cucumber
1 tsp coarse salt
1 small clove garlic
2 cups very ripe honeydew melon
8 radishes
1/4 cup chopped fresh mint
1 Tbsp lime juice
1/4 tsp each Kosher salt and pepper
Sprinkling of snipped fresh chives
A small dollop of yogurt or creme fraiche

PREPARATION
In a blender, puree 3/4 cup each plain yogurt and creme fraiche, 1 medium-size seedless cucumber, in chunks, 1 tsp coarse salt, and 1 small clove garlic, crushed through a press. Pour into a bowl. Add 2 cups very ripe honeydew or galia melon to blender; puree. Add to cucumber mixture and stir to combine; chill. Julienne 8 radishes; combine in a bowl with 1/4 cup chopped fresh mint, 1 Tbsp lime juice, and 1/4 tsp each Kosher salt and pepper. To serve, ladle soup into bowls and top with radish salsa, a sprinkling of snipped fresh chives, and a small dollop of yogurt or creme fraiche.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 138
Total Fat: 10 g
Saturated Fat: g
Cholesterol: mg
Sodium: mg
Carbohydrates: 11 g
Fiber: g
Protein: 3 g

SERVING SUGGESTIONS
Enjoy with Flaxseed Crackers with Hummus and Tangy Black Bean Spread.

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