Chilled Melon & Ginger soup

 In Body Mind and Spirit, Food & Drink, Make it, Nurture your body, Recipes

“I love to whip up a refreshing cold fruit soup. The coolness of the sweet melon pairs brilliantly with the fiery ginger in this recipe. Perfect for a starter or a light evening meal on a hot sunny day.”

This marvellous chilled Melon and Ginger Soup recipe is adapted from one I found online at EatingWell.com

INGREDIENTS

  • One cantaloupe melon
  • 1 teaspoon of orange blossom honey
  • One to three thumbnails of fresh ginger (skin removed)
  • 1 1/2 teaspoons of Orange zest (no pith)
  • The juice of a small orange
  • Juice of half a lemon
  • One tablespoon to one full 100ml pot of greek yoghurt – or ordinary yoghurt if you don’t have a sweet tooth.
  • Slivers of crystallized ginger, almond slices and a few shredded peppermint leaves to use as a garnish.
You can easily adapt this chilled melon soup by adding more or less of the ginger and the yoghurt. If you like it with a hotter kick add more of the ginger, if it’s too hot add a little more yogurt. This soup is wonderful, and adpatable to your particular tastes too.
The soup should be eaten the day it is made.

METHOD

  1. Cut the melon, remove the seeds and threads.
  2. Scoop the melon flesh from the cantaloupe and put it straight into a liquidiser cup.
  3. Add the honey, orange zest, orange juice plus one of the thumbnails of ginger to the liquidiser cup.
  4. Blend to smooth and then taste (Keep adding more fresh ginger and reblending until you get a slightly stronger ‘kick’ than you’d like.)
  5. Pour the melon-ginger base into a bowl and add the yoghurt a spoonful at a time, stirring the soup thoroughly until you get the right consisitency and flavour balance. The yoghurt will cool down the ginger.
  6. Add the lemon juice.
  7. Stir thoroughly again
  8. Cover the bowl and chill in the fridge for at least 30 mintues.
  9. Serve in bowls or glasses with a sprinkling of chopped crystallized ginger, shredded mint leaves and a few slices of almonds.