Once upon a time, I bought a honeydew so overripe that, when I cut into it, I discovered more juice and less solid flesh than I'd ever seen in a melon before. The juice tasted like nectar, and I couldn't bear to consign the fruit to the compost pile. It more than made up in flavor what it had lost in texture, so I thought, "Why not soup?" That first bowl, a revelation, led to many others and, eventually, to this cantaloupe and yogurt soup with ginger, lime and spearmint from my garden. If your garden gives you basil, toss a few leaves into the soup, too. Use your favorite melon, or whatever looks best at the market: casaba, crenshaw, canary, orange or yellow or green. Serve it cold, on the hottest days, for breakfast or dessert.
Cantaloupe and yogurt soup with ginger, lime and mint
This recipe first appeared on Soup Chick. Serves 2; can be doubled or tripled. (Note: the soup will keep for 1-2 days in the refrigerator. It will separate, but a quick stir with a spoon or whisk brings it all back together.)
3 cups cubed melon (cantaloupe, honeydew, casaba, etc.)
1/4 cup plain Greek yogurt (I use 0% fat) or regular plain yogurt
1/8 tsp ground (powdered) ginger
Zest of one lime
Juice of 1/2 lime
1 tsp agave nectar or honey
2-3 mint leaves
2-3 basil leaves (optional, but delicious)
A pinch of kosher salt
2-3 Tbsp water, if needed to thin the soup to desired consistency
Combine all ingredients except water in a blender, and purée until smooth. Adjust consistency with water, if needed. Serve chilled.
Other recipes that use these pantry ingredients:
Summer cantaloupe boats, from Food Blogga
Cantaloupe strawberry salad with lime syrup and mint, from Andrea Meyers
Rock melon (cantaloupe) and yoghurt ice cream pops, from Souvlaki for the Soul
Vanilla melon soup, from La Tartine Gourmande
Cantaloupe arugula salad with prosciutto and mint yogurt dressing, from We are not Martha
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