Cold melon and mint soup

Melon soup

One of my favorite thing about cooking is mixing the flavours. When it comes to Canteloupe melon, I usually associate it with Porto and cured ham. For this cold soup, I wanted something refreshing and sweet. Mint and cucumber just bring a touch of freshness while the yogurt makes the texture smooth. Add a pinch of spices for the twist.

Ingredients (4 persons):

  • 2 Cantaloupe melons, peeled, seeded and cut into chunks
  • 1/2 cucumber, peeled, seeded and cut into chunks
  • 20 mint leaves
  • 2 tablespoons of yogurt
  • 1/2 teaspoon four spices (white pepper, cloves, nutmeg and ginger)
  • 1 pinch espelette or cayenne pepper
  • 1 pinch salt

Directions:

  1. In a blender, mix all the ingredients until smooth. Refrigerate for 1 hour before serving.
  2. Divide soup among 4 bowls. Garnish each serving with sliced cucumber and mint.

Optional : top the soup with 2 or 3 pieces of homemade crispy cured ham

How to make crispy cured ham:

Preheat the oven at 200°C/390°F.
Cover the grill with parchment paper. Place the ham on it.
Cook for 10-15 minutes.

2 thoughts on “Cold melon and mint soup

  1. Pingback: 20 gorgeous paleo soup recipes + quick soup making tips | Eat Drink Paleo

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