VCE: Melon Soup With Ginger-Cucumber Salsa

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* Exported from MasterCook *

 

Melon Soup With Ginger-Cucumber Salsa

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 239

Serving Size : 4 Preparation Time :0:00

Categories : Fruits Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***THE SOUP***

1 honeydew or Persian or casaba melon

(about 2 1/2 pounds)

2 limes -- grated zest & juice

1/2 cup yogurt -- optional

OR sour cream or buttermilk

Salt

mint or basil sprigs

***THE SALSA***

reserved wedge of melon -- peeled

1/2 small cucumber -- peeled and seeded

1 lime -- grated zest & juice

1 tablespoon minced Thai or regular basil

1 tablespoon chopped mint leaves

1 jalapeño chile -- seeded

and finely diced

1 small ginger knob -- peeled

and coarsely chopped

salt

 

SERVES 4 TO 6

 

Wait for those juicy, dead-ripe melons to make this soup - the ones sitting

on your counter attracting fruit flies are perfect. The spicy salsa adds

texture and makes the soup a cooling summer appetizer.

 

Cut the melon into eighths and set one wedge aside. Seed, peel, and purée

the rest. Stir in the lime zest, and juice, yogurt, and a few pinches of

salt. Cover and refrigerate.

 

Neatly and finely dice the melon and cucumber and combine with the lime

zest and juice, basil, mint, and chile. Force the ginger through a garlic

press and add it to the salsa. Season with a pinch of salt and chill,

 

Serve the soup very cold with the salsa spooned into the middle of each

bowl and garnished with mint sprigs.

 

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