It has been unbearably hot in Wisconsin this month. Almost too hot; too hot to turn on my oven. So I have been taking what is my CSA box and trying to make dishes I don’t have to cook.
I received a wonderful muskmelon in my box this week and wanted to try making a chilled melon soup. I have an abundance of mint growing on my back porch and thought the two would pair nicely. I was right.
What I got was a clean, refreshing cool summer soup that pleased my family to no end. Better yet, I didn’t have to even go near my oven. Love that!
This recipe couldn’t be simpler. All you need is a blender or food processor and 15 minutes of your time and you are done.
- 1 ripe melon, peeled, seeded and chopped into a rough dice
- 10 mint leaves
- 1 tablespoon. honey
- 2 tablespoons, lemon juice
- 2 tablespoons, heavy cream
- 1/2 teaspoon, cinnamon
- 1/2 teaspoon, ground ginger (use fresh if you have it)
Here are the directions, do try not to get lost. 🙂
Put it all in a blender or food processor and puree. That’s it.
Put into a container and chill until cold. Garnish with fresh mint.