Cold Fruit Soup - Honeydew and Lime Soup with a Kick - by Cindy Epstein

Photgraphy by Carl KravatsA BIG thank you to Food Stylist Cindy Epstein for her Cool Summer Soup Series! The Kitchen Crew and I are always searching high and low to bring you interesting recipes that can't be found just anywhere. In fact Cindy's soup series was created for a future project that will be published later in the year. You all are seeing a "sneak peek"!  We sure hope you saw her first soup in the series "Tropical Summer Soup".

Today we're happy to pass along Cindy's Honeydew and Lime Soup with a Kick!

Enjoy! 

Honeydew and Lime Soup with a Kick
created by Cindy Epstein

Sweet summer melon combined with garden fresh cucumbers, cilantro, and lime create a refreshingly cold soup perfect for a hot summer day. A dash of jalapeno sauce adds a little kick that is pleasantly balanced with the soup’s cooling flavors. This is a quick and easy recipe.

 1 large, ripe honeydew melon (approximately 3 ½ – 4pounds),
chilled and cut into 1-inch chunks

1 large cucumber, peeled, seeded, and cut into 1-inch chunks. (Prior to peeling and seeding, cut 4 slices for garnish.)

½ cup fresh lime juice, depending on their size and ripeness approximately 2-3 limes. (Key limes tend to be juicier and more flavorful than regular Persian limes, but either will work.)

¼ cup + 2 tablespoons fresh cilantro leaves, washed and cleaned. Reserve 4 nice leaves for garnish.

1 teaspoon jalapeno hot sauce (Found in the Hispanic food section of most supermarkets. If not available, use 2 dashes – ¼ teaspoon cayenne pepper. (Always add less and adjust at end after tasting.)

¼ teaspoon salt, or more to taste

4 teaspoons sour cream or crème fraiche for garnish

Optional: garam masala for garnish. (Garam masala is a blend of Indian spices available on the spice aisle of most large supermarkets or at Indian markets.)

1.  Blend melon, cucumber, lime juice, ¼ cup cilantro, hot sauce, and salt until pureed.
2.  Transfer to a bowl or pitcher and chill for 2 or more hours.
3.  To serve, pour into bowls and float one cucumber round topped with 1 teaspoon crème fraiche and a cilantro leaf in each bowl. Optionally dust with a dash of garam masala.

Yield: Approximately 4 cups. Four 1-cup servings, or six 6-ounce appetizer servings.

For a text-only, printer-friendly version of the recipe, click here.

Share |

Comments

[Kim at Rustic Garden Bistro]

Wow! Looks like the quintessential summer soup. :-) Just lovely.

Thank you for the sneak peek!

[K]

[Mac]

Hi Kim,

Glad you are enjoying the summer soup series. Be sure to stop by for the rest of the recipes that are coming your way.