Fruit soups are very popular in northern Europe & are frequently served as dessert as well as during the main meal. The spices give this soup a Middle Eastern flare, and it’s perfect for a hot summer lunch or dinner!
Chilled Melon Soup
1 – 2 ripe melons such as cantaloupe (muskmelon) or honeydew
2 C. milk or half – and – half
3 Tbs (45 ml) chopped fresh mint leaves, plus additional for garnish
½ tsp. (2 ml) ground coriander
4 – 6 Tbs (60 – 90 ml) plain yogurt
Peel & seed the melons. Scoop out some melon balls with a melon baller & reserve for garnish. Coarsely chop the remaining melon to make 2 to 3 C. (500 – 750 ml) of chopped meloAdd a sprig of mint to give it that “slaved all day in the kitchen” look…Add a sprig of mint to give it that “slaved all day in the kitchen” look…n. Puree the chopped melon, milk, mint leaves, & coriander in an electric blender or food processor. Strain & serve chilled, garnished with a dollop of yogurt, additional mint leaves, & the reserved melon balls.