in Dessert Recipes, Soup Recipes

Melon cold soup with basil yogurt

updated

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Ingredients for 4 servings:

  • 1 Charentais melon or cantaloupe melon
  • ½ lime(s), organic, juice and zest
  • some chili pepper(s), without seeds
  • salt and pepper
  • 100 ml sparkling wine, chilled
  • 150 g Greek yogurt
  • 10 basil leaves, possibly more

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

for hot summer days

Peel and deseed the melon, scoop out a few small balls for garnish, and roughly dice the remaining flesh. Blend the melon flesh with lime juice, lime zest, and chili in a blender until smooth. Season with salt and pepper. Cover and refrigerate the purée for about an hour. Purée the basil leaves with the yogurt and season with salt and pepper. Just before serving, add the sparkling wine to the melon purée. Serve the cold soup with a dollop of basil yogurt and the melon balls.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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