Chilled Melon Soup

Recipe adapted from A Boat, A Whale and A Walrus.

1Sweet summer melon
½ cupWhole milk Greek yogurt
¼ cupStella Cadente Everyday Extra Virgin Olive Oil
1 Lime, grated zest
2 tablespoonsFreshly squeezed lime jiuce
4Mint leaves
½ teaspoonKosher or flaky sea salt
PinchCayenne pepper
Stella Cadente Persian Lime Olive Oil
Fresh chives and chive blossoms for garnish

 

Seed, peel and chop the melon into 1 pieces, then add, with any juices, to the work bowl of a heavy duty blender or food processor.

Add yoghurt, oil, lime zest and juice, mint, salt and cayenne, and blend until smooth and evenly green. Season to taste with additional lime juice and salt, if necessary.

Strain the soup through a fine mesh strainer if a smoother texture is desired, then chill for two hours.

Serve cold, in bowls or cups, drizzled with Stella Cadente Persian Lime Olive Oil and garnished with fresh chives or chive blossoms.


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