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.
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
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
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.
(based on individual servings)
Total Fat: 10 g
Saturated Fat: g
Carbohydrates: 11 g
Protein: 3 g
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