Melon Soup
Published June 2, 2012
Yunhee Kim for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.
- Total Time
- 10 minutes, plus 2 hours' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
2 cups yogurt
¼ cup milk
1 cup chopped mint leaves
medium ripe melon
2 tablespoons lime juice
1 teaspoon chili powder
Chopped pistachios
Nutritional analysis per serving
21 grams carbs; 17 milligrams cholesterol; 149 calories; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 5 grams fat; 3 grams fiber; 111 milligrams sodium; 7 grams protein; 18 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a bowl, whisk together 2 cups yogurt, ¼ cup milk and 1 cup chopped mint leaves until mint is fragrant; strain and discard solids.
- Step 2
In another bowl, combine the grated flesh of a medium ripe melon, 2 tablespoons lime juice and 1 teaspoon chili powder; refrigerate bowls for 2 hours, stirring once.
- Step 3
To serve, spoon yogurt onto melon and stir.
- Step 4
Garnish: Chopped pistachios.
Private Notes
Comments
Okay, now I get it. You combine the melon mixture with the yoghurt mixture.
Delicious. I like thick yogurt and love mint, so didn't thin or strain it. A lovely way to use up a small ripe cantaloupe.
Okay, now I get it. You combine the melon mixture with the yoghurt mixture.
This is a confusing recipe. What do you do with the grated melon, lime juice and chili powder? And why would you stir more yoghurt into the soup that already has 2 cups of it?