Cold Melon-Berry Soup
This Cold Melon-Berry Soup is perfect for the dog days of summer. Miss Lambeau is spending her days lounging in the house with one ear to the cool hardwood floors for most of the day, then hanging out near the air conditioner vent after her slow mosey around the block. Yes, it’s HOT, and cool dishes are in demand. My mom was a huge proponent of cold fruit summer soups. I recall sampling cantaloupe and strawberry versions. But as a child, the thought of anything besides a piping hot bowl of soup seemed outlandish. Thank goodness my taste buds have matured!
Easy and Refreshing
This Dorie Greenspan recipe went together quickly. Sweet and ripe melon was whizzed in the food processor with a wee bit of fresh ginger and lime juice. Some sauvignon blanc was added at the end, along with melon and berries for garnish. It was quite beautiful and refreshing. I can see preparing this cold berry-melon soup for a summer dinner party.
Cold Melon-Berry Soup
Recipe Adapted from Dorie Greenspan’s Around My French Table
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 4 servings 1x
- Category: Soup
- Cuisine: French
- 1 ripe cantaloupe (about 2–1/2 pounds)
- 1 teaspoon grated fresh ginger
- 1 1/2 – 2 tablespoons fresh lime juice
- Pinch of sea salt
- 1/4 cup sweetish white wine, I used Sauvignon Blanc (optional)
- About 20 small strawberries
- 4 mint sprigs
- Cut the cantaloupe in half and scoop out the seeds. Using a melon baller or a small spoon, cut balls from one of the melon halves. Put them in a bowl, cover, and chill for at least 2 hours, or for up to 6 hours.
- Meanwhile, peel the other half of the melon, cut it into chunks, and toss the chunks into a blender or food processor. Process, scraping down the container often, until the melon is reduced to a juice. Add the ginger, 1-1/2 tablespoons lime juice, and the salt. Taste and, if you think it needs it, add the remaining 1/2 tablespoon of lime juice. Pour the soup into a pitcher and chill for at least 2 hours, or for up to 6 hours.
- At serving time, divide the soup among four widemouthed glasses (or four small bowls) and top each portion with a tablespoon of wine, if you’re using it. Spoon in the melon balls, top with the berries, and finish each with a spring of mint.