HONEYDEW CUCUMBER SOUP

Recipe
Written By Ginger Willard

The ultimate of cooling soups in the heat of summer.

For added flavor, blend in 1 jalapeño. After preparing cucumbers, half the jalapeño, remove and discard seeds and drop into food processor to mince. Stir into soup and continue with instructions below.

Ingredients

  • 1 honeydew melon

  • 2 medium cucumbers, peeled and seeded

  • 2 tbs champagne vinegar

  • zest and juice of 1 lime (about 2 tbs juice)

  • sea salt

  • extra virgin olive oil

  • fresh mint leaves

  • blueberries

Cut honeydew melon in half. Scoop out and discard seeds, then remove melon from rind. Place melon in food processor and process until smooth. Transfer to medium pot or bowl. Place cucumbers in food processor, process until smooth, and add to pot with melon.

Add vinegar, zest + lime juice, and salt to taste. Stir to combine. Drizzle of olive oil and serve topped with mint leaves and blueberries.


Ginger Willard
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