In the summer time when the weather is hot, you can stretch right up and touch the sky….sorry just singing a little Mungo Jerry. You can make this soup, in the time it takes you to listen to that song. (Okay, maybe a little longer, but not much!)
Hot weather means that no one wants to be in the kitchen and especially not working over a stove. Cold soups are great for summer. The ingredients are fresh and in season. You can’t beat local, in-season fruits and vegetables! Support your local farmers!
This is a very simple and easy recipe – all you need are a few ingredients, a blender (or food processor) and you’re in business!
Thanks to the honeydew melon, mint, jalapeño and lime, this soup has a beautiful green colour. Don’t worry spice wimps, there’s just a little spice. It’s a snap to make (the greatest time commitment is cutting up your melon) and you can make it the day before if you’re having a dinner party! This soup is vegetarian and good for celiacs or those following a gluten-free diet. Since today is my celiac sister Louise’s birthday (happy birthday, sis!) I thought I’d post a soup that would be right up her alley!
Looking for more cold soups? Try our Gazpacho, our Golden Summer Plum Soup or our Fresh Easy Zucchini Basil Soup.
Prep time: 10 minutes, Chill time: 1 hour to overnight; Serves: 4 – 6 (mine made 5 cups)
What you need:
- 1 large honeydew melon, cut into 1-inch pieces
- 1 cup fresh mint leaves, very rough chop
- 1 lime, juiced and zested
- 2 tsp Salty Paloma Heartbreaker rimmer (or sugar + 1 tsp lime zest)
- ½ jalapeño, seeded and de-membraned, cut into quarters (watch out when seeding that you don’t touch your eyes)
- 3/4 tsp salt
- ¼ tsp fresh pepper
- mint sprigs for garnish
- jalapeño rings for garnish
What you do:
- In a blender (or in a food processor), in batches, purée the honeydew, mint leaves, lime juice, jalapeño, Salty Paloma Heartbreaker, salt and pepper until the mixture is smooth
- Transfer the soup to a bowl, and chill, covered, for a least 1 hour or overnight.
- Give it a good shake or stir before serving.
- Serve in bowl, top with jalapeño slice, lime zest and mint sprig
- Enjoy!
