Chilled Melon Cucumber And Mint Soup Recipes

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CHILLED CUCUMBER MELON SOUP



Chilled Cucumber Melon Soup image

Easy, spring or summer, no cook soup recipe using cucumbers and melon.

Provided by Jamie Geller

Categories     Soups

Time 8m

Yield 2 1/2 cups soup Servings

Number Of Ingredients 6

2 cups chopped honeydew melon
1 cup chopped English cucumber
1 lime, zest and juice
6 leaves mint plus more for garnish
1 tablespoon sugar substitute, such as Splenda
1/2 cup finely diced cantaloupe melon, for garnish

Steps:

  • Combine honeydew, cucumber, lime zest and juice, mint, sugar substitute, and ½ cup water in a blender and puree until smooth. Refrigerate for 1 hour or until well chilled. To serve, garnish with cantaloupe and additional mint leaves. As seen in Joy of Kosher with Jamie Geller Magazine (Summer 2012) - Subscribe Now. Nutrition Information based on 2 servings.

Nutrition Facts :

CHILLED MELON, CUCUMBER, AND MINT SOUP



Chilled Melon, Cucumber, and Mint Soup image

For an extra hint of sweetness, drizzle the soup with a bit of honey just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 20m

Number Of Ingredients 8

3 English cucumbers
1/2 honeydew melon, peeled, seeded, and cut into 1-inch chunks (8 cups)
1/2 to 2/3 cup fresh lime juice (from 6 limes), plus wedges for serving
1 cup lightly packed fresh mint leaves, plus more for serving
2 cups crushed ice
Coarse salt
2 cups Greek yogurt
Extra-virgin olive oil

Steps:

  • Peel, halve, and seed 2 cucumbers, then coarsely chop. (You should have about 4 1/2 cups.) Halve and seed remaining (unpeeled) cucumber; cut into a 1/4-inch dice. Working in batches, puree chopped cucumbers, melon, 1/2 cup lime juice, mint, and ice in a food processor or blender. Season with salt and more lime juice. Transfer soup to a bowl, cover, and refrigerate until ready to serve, up to 2 hours.
  • Smear 1/4 cup yogurt onto two sides of each serving bowl. Spoon chilled soup into bowls, drizzle with oil, and sprinkle with diced cucumbers and mint. Serve, with lime wedges.

CHILLED MELON, CUCUMBER AND MINT SALAD



Chilled Melon, Cucumber and Mint Salad image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

2 medium melons, such as cantaloupe, Galia or honeydew
2 medium hothouse cucumbers, peeled, cut into 1-inch cubes and chilled
4 tablespoons extra-virgin olive oil
Zest and juice from 1 small lime
1 tablespoon honey
6 fresh mint sprigs, stemmed
Freshly ground black pepper

Steps:

  • Place the melons on a flat surface and split each one in half. Scoop out and discard the seeds. Use the larger-size scoop on a melon baller to scoop out the flesh. The goal is to tightly pack about 6 generous cups of melon flesh and then hollow the four melon halves out for presentation. Scrape the halves with a spoon to smooth the insides and gather additional flesh (and trap any juices) in a separate bowl until you have 1 heaping cup. Save the melon halves. Refrigerate the melon balls.
  • Place the melon scraps and juices in a blender and add 3 tablespoons of the olive oil, the lime zest and juice and honey. Puree until smooth and taste for seasoning. Add more honey, if needed. Add a splash of water if more liquid is needed to make a smooth puree. Refrigerate.
  • In a medium bowl, toss the cucumbers with the remaining 1 tablespoon olive oil and a generous amount of black pepper. Toss the melon balls with the dressing. Sprinkle the cucumbers and mint over the melon and mix a little. Fill the melon halves.

CHILLED WATERMELON SOUP



Chilled Watermelon Soup image

This simple, refreshing gazpacho-like chilled soup depends on the sweetness of the watermelon, tempered by the addition of olive oil, vinegar, lime juice and salt, to create the perfect balance of flavors. A little spiciness in the form of cayenne or crushed red pepper is welcome, too, as is an extra squeeze of lime juice at the table.

Provided by David Tanis

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

7 cups diced watermelon, cut into 1-inch cubes
Salt and pepper
Pinch of cayenne
1 tablespoon red wine vinegar or sherry vinegar
4 tablespoons fresh lime juice, plus lime wedges for serving
2 cups diced honeydew melon or cantaloupe, cut into 1-inch cubes
2 cups diced cucumber, cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
2 tablespoons snipped chives
Handful of small basil leaves
Handful of small mint leaves
Pinch of crushed red pepper (optional)
Pinch of flaky salt such as Maldon or fleur de sel (optional)

Steps:

  • Put 5 cups of diced watermelon in a food processor or blender and blitz to a purée. Strain purée through a fine-meshed sieve into a bowl. You should have about 4 cups purée. Season with salt and pepper and cayenne, 1 tablespoon vinegar and 2 tablespoons lime juice. Taste and adjust seasoning. Chill bowl on ice or refrigerate.
  • To serve, place remaining diced watermelon, honeydew melon and cucumber in a small mixing bowl. Toss with a little salt and pepper, 2 tablespoons lime juice and 2 tablespoons olive oil. Divide mixture evenly into chilled soup bowls.
  • Ladle watermelon purée into each bowl. Sprinkle with chives, basil and mint. Add a sprinkle of crushed red pepper and flaky salt if desired. Pass lime wedges separately.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 652 milligrams, Sugar 16 grams

CHILLED CUCUMBER MINT SOUP



Chilled Cucumber Mint Soup image

A simple and refreshing summer starter, this soup only takes minutes to make.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8

4 cucumbers, peeled and seeded
1 small or 1/2 large clove garlic
1 cup plain yogurt, lowfat if desired
2 tablespoons fresh lemon juice, plus more to taste
1/4 cup water
4 scallions, white and green parts, cut into 1-inch pieces
3/4 cup fresh mint leaves, loosely packed
Salt and freshly ground black pepper

Steps:

  • Cut one of the cucumbers into small dice, and set aside for garnish. Cut the others into large chunks. Combine cucumber chunks, garlic, yogurt, lemon juice, and water in a blender and puree until smooth.
  • Add scallions and mint leaves, reserving some of the mint for garnish, and puree briefly. Season with salt and pepper, and add more lemon juice if a tarter flavor is desired.
  • Chill until ready to serve. Stir well before serving, and ladle into bowls or mugs, garnishing each serving with a big spoonful of diced cucumber and a sprig of mint.

MELON, CUCUMBER AND MINT SALAD



Melon, Cucumber and Mint Salad image

Alex loves mint in many forms: muddled in a cocktail, layered in a sandwich or tossed with fruit like in this melon salad.

Provided by Alex Guarnaschelli

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

2 medium melons (such as cantaloupe, Galia and/or honeydew)
1/4 cup extra-virgin olive oil
Grated zest and juice of 1 small lime
1 tablespoon honey, plus more if needed
2 medium hothouse cucumbers, peeled, cut into 1-inch chunks and chilled
Freshly ground pepper
6 sprigs mint, stemmed

Steps:

  • Place the melons on a flat surface and split each one in half. Scoop out and discard the seeds. Slice the ends off, then slice off the skin with a knife. Cut the flesh into 1- to 2-inch chunks. Transfer 1 heaping cup of melon chunks to a blender. Refrigerate the remaining melon chunks in a large bowl until chilled.
  • Make the dressing: Add 3 tablespoons olive oil, the lime zest and juice and the honey to the blender. Puree until smooth. Taste for seasoning; add more honey, if needed. Add a splash of water if needed to make a smooth dressing. Refrigerate the dressing until ready to serve.
  • In a medium bowl, toss the cucumbers with the remaining 1 tablespoon olive oil and a generous amount of pepper. Toss the chilled melon chunks with the dressing. Add the cucumbers, sprinkle the mint on top and mix a little.

CHILLED MELON, CUCUMBER & MINT SOUP



Chilled melon, cucumber & mint soup image

Yield 4

Number Of Ingredients 1

1 ripe No.1 Charentais Melon 1 large cucumber, peeled and chopped 10g chopped onion 3 salad onions, chopped 1 small clove garlic, chopped 15g mint, leaves only, plus extra to serve 6 tbsp extra virgin olive oil, plus extra to serve 1 tbsp sherry vinegar (you might want another little splash) 3 tbsp lemon juice (you may want more or less)

Steps:

  • 1. Halve the melon and remove the seeds. Working over a bowl so that you don't lose any juice, scoop the melon flesh into the bowl with a spoon. If the melon is ripe the flesh will be soft. 2. Put the melon in a blender or food processor with 75ml chilled water and all the other ingredients, apart from some of the lemon juice. 3. Whizz everything together until smooth, then taste. You might want more lemon, vinegar or seasoning. Getting the balance of these right is the hardest thing with this dish, so taste and taste again. 4. Chill. Serve cold in bowls with a drizzle of extra virgin olive oil and small mint leaves on top.

Nutrition Facts : Nutritional Info Typical values per serving Energy 1,141kJ 275kcals Fat 20g Saturated Fat 2.7g Carbohydrate 18g Sugars 17g Protein 3.4g Salt 0.6g Fibre 3g vegetarian/vegan/low in saturated fat/gluten free Click here for more information about health and nutrition

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