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For the past two weeks our CSA share has been overflowing with corn, cucumbers, tomatoes and melon. And, just like the summer squash in weeks prior, the produce is beginning to take over our fridge. In a good way, though! But, you know what that means. It’s time to find new and unique ways to use all of our fresh ingredients up! So welcome, one and all, to Part 1 of the Chilled Soup Trilogy on Little Kitchen, Big Flavors! The next three recipes you see here will be devoted to celebrating the freshness the summer season. And even though the season is winding down, there’s no need to worry! These cold soups all feature the best of summer with both sweet and savory flavors.
We have definitely been dealing with a heat wave for the past couple months. And, while I’m usually complaining about how I can’t believe how hot it is outside, these cold soup recipes have made me see things differently. Because, no matter how hot it is out there, these dishes are prepared to cool you off. Take, for example, this cucumber melon soup. When you think of soup, it’s usually about a hearty bowl of comfort food. Perfect for those stormy, snow days. You can think just the opposite here. Because if a soup could ever be described as refreshing, this one fits the bill. It’s like capturing sunshine on a summer day, and pouring it into a bowl, chilled.
Cantaloupe and cucumber are like summer’s kissing cousins. In fact, cucumber is an upstanding citizen in the fruit society. It has seeds, after all. Now, take these two and combine them together! A summer seasonal sanctuary to suckle on. Leo rules the astronomical universe this time of year and I’m pretty sure that this soup is his nectar.
It’s sweet meets tart in this summer dish. At first slurp you’ll notice that the cucumber and melon base creates a smooth and sweet sensation on the palate. But, get ready, because this soup is quickly contrasted with the tangy and acidic cucumber rose relish. And, if this weren’t enough, consider topping this soup with a lemon zest and yogurt mix. The simple, extra effort goes a long way in adding a bright, new dimension of flavor to this chilled summer dish.
Chilled Cucumber Melon Soup with Cucumber Rose Relish
Print recipe
| Serves | 4 |
| Prep time | 20 minutes |
| Meal type | Lunch, Main Dish, Soup, Starter |
| Misc | Serve Cold |
Ingredients
Cucumber Melon Soup
- 1 small cantaloupe (cut into chunks. Yield about 5 cups.)
- 1 cucumber (sliced length-wise, seeds removed)
- 1/4 cup plain yogurt
- 1 teaspoon white balsamic vinegar
- 1 tablespoon fresh mint
- 1/2 teaspoon kosher salt
- 1 teaspoon sugar
Cucumber Rose Relish
- 1 tablespoon olive oil
- 1 cucumber (diced)
- 1/4 cup rose wine
- 1 teaspoon white balsamic vinegar
- 1 teaspoon sugar
Lemon Yogurt
- zest from 1 lemon
- 1/4 cup plain yogurt
Directions
| Cucumber Melon Soup | |
| 1. | Prepare soup by combining cataloupe, cucumber, yogurt, white balsamic vinegar, mint, salt, and sugar and in a blender. Blend until pureed. Chill in refrigerator for 1 hour before serving. |
| Rose Cucumber Relish | |
| 2. | In a small saute pan, over medium high head, add cucumber. Cook for 2 minutes, then add wine, white balsamic vinegar, sugar and salt. Add remaining ingredients and cook two minutes more. Remove from heat, let cool completely before serving. |
| Lemon Yogurt | |
| 3. | In a small bowl combine yogurt with the zest of one lemon. Stir to combine. Serve along side of soup. Or garnish soup by piping yogurt through a plastic bag, and creating designs with a toothpick. |
What could be better than highlighting some of the best summer fruits and vegetables in a cool way (pun definitely intended)? Sweet, savory, and fresh, all representated here. With a hint of mint and a lemon yogurt kiss, this is a bowl of summer soup not to be missed.
Still haven’t used all of your cucumber?
Herbed Hummus In Cucumber Cups
Shared with: Full Plate Thursday, Fit & Fabulous Fridays, Weekend Potluck, Scrumptious Sundays
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Miz Helen