For centuries Spaniards relied on cool soups and food to refresh them at their large midday meal. This melon-cucumber soup is a good example of how delicious a cold soup can be - sweet and tangy at the same time. It is a nice first course on a hot summer day or evening, and is perfect for a novice cook, just peel and blend!
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 1/2 honeydew or other green flesh melon
- 1 large cucumber
- 8 oz plain low-fat or non-fat yogurt
- 3 Tbsp white vinegar
- salt to taste
Preparation:
This Melon-Cucumber soup recipe makes 4 servings.
Cut melon into cubes. Peel and cut 4 slices of cucumber and set slices aside. Cut rest of cucumber into large chunks.
Place melon, cucumber, yogurt and vinegar into food processor or blender. Pour in vinegar. Blend until smooth and salt to taste.
If you will not serve immediately, refrigerate until serving. If refrigerated, stir thoroughly first. Ladle into bowls and garnish by cutting four slices of cucumber into small pieces and placing on top of soup.
