Chilled Cucumber-Melon Soup with Radish Salsa
Cuisine: American
Author: Epicurus.com Kitchens
Ingredients
  • 3/4 Cup each plain yogurt and creme fraiche
  • 1 medium-size seedless cucumber
  • 1 teaspoon coarse salt
  • 1 small clove garlic
  • 2 Cups very ripe honeydew melon
  • 8 radishes
  • 1/4 Cup chopped fresh mint
  • 1 Tablespoon lime juice
  • 1/4 teaspoon each Kosher salt and pepper
  • sprinkling of snipped fresh chives
  • a small dollop of yogurt or creme fraiche
Instructions
  1. In a blender, puree 3/4 Cup each plain yogurt and creme fraiche, 1 medium-size seedless cucumber, in chunks, 1 teaspoon coarse salt, and 1 small clove garlic, crushed through a press.
  2. Pour into a bowl. Add 2 Cups very ripe honeydew or galia melon to blender; puree. Add to cucumber mixture and stir to combine; chill.
  3. Julienne 8 radishes; combine in a bowl with 1/4 Cup chopped fresh mint, 1 Tablespoon lime juice, and 1/4 teaspoon each Kosher salt and pepper.
  4. To serve, ladle soup into bowls and top with radish salsa, a sprinkling of snipped fresh chives, and a small dollop of yogurt or creme fraiche.
Calories: 138 Fat: 10 g Protein: 3 g
Notes
Slice the radishes into thin disks or coins rather than julienne strips.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/chilled-cucumber-melon-soup-with-radish-salsa/1933/