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I love all the little toppings on top of a soup. I’m using a variety of garnishes with this soup. Today I’m making a cold Honeydew Melon and Cucumber Soup. Today I’m making a cold Honeydew Melon and Cucumber Soup. I’m displaying a variety of garnishes to give you a few ideas, and they would be delicious to pair with this soup. You could use all or any combination of these toppings you like.

I think cold soups are underrated and aren’t utilized enough. They are refreshing, and super healthy too!  You can use this as an appetizer, served in shot glasses, or as a first course.

I’m using fresh mint from my garden for this recipe.

First, I want to set aside the ingredients that will give my soup lots of texture and can also be used as toppings or garnish. I’m going to need thinly sliced cucumbers. Using a food Mandolin is the perfect tool for the job. I have some other goodies up my sleeve, too!

Prep Time: 30 minutes
Inactive Prep Time: 2 hours
Cook Time: 8 to 10 minutes
Total Time: 2 hours 40 minutes
Yields: 4 servings
Equipment: 1 (10-cup) food processor or a blender, Mandolin, chef’s knife, melon baller, and cutting board

Ingredients for the Honeydew Melon and Cucumber Soup:
2 honeydew melons (8 cups), not overripe, large dice
2 English (hothouse) cucumbers, one peeled and seeded and diced small, reserve 1/2 cup plus 12 thin slices with the skin-on for the garnish
1/4 cup of fresh mint leaves
4 tablespoons of Greek yogurt (keep refrigerated until ready to serve)
2 tablespoons of Agave nectar
1/4 cup of water
1 lime, juiced
1 teaspoon Kosher salt

Choice of Garnishes:
1 cup of melon balls
12 slices of crispy Pancetta
3 cucumber slices, thinly sliced
1/2 cup of cucumber, peeled, seeded, and diced small
1/2 cup of Pistachios
4 sprigs of fresh mint
1 teaspoon of cayenne pepper

Instructions for *Mise en Place:
First, prepare all the toppings and garnishes such as pistachios, diced and sliced cucumber, melon balls, and the crispy Pancetta.

Instructions for the Crispy Pancetta:
Preheat oven to 450°F.
Place the pancetta slices evenly on a rimmed baking sheet lined with parchment paper. Bake for 8 to 10 minutes, and let cool. Transfer a plate lined with a paper towel. Set aside.

Instructions for the Honeydew Melon and Cucumber Soup:
In a food processor, add mint, lime juice, diced melon, diced cucumber, Agave nectar, water, cayenne pepper, and Kosher salt. Pulse all the ingredients together until smooth. Refrigerate for 2 hours.

To serve, equally, divide the soup between 4 bowls. To each of the bowls, add 1 tablespoon of Greek yogurt, a few small diced cucumbers, 3 melon balls, and a sprig of fresh mint. Extra optional garnishes can include slices of cucumber, crispy pancetta, and pistachios. The sweet and salty flavor combination is delicious!!!

There you have it, my Honeydew Melon and Cucumber Soup.

Notes:
1) *Mise en Place (MEEZ-ahn-plahs) is a French culinary term meaning “everything in its place,” referring to the essential practice of gathering, prepping, and organizing all ingredients and equipment before starting to cook, ensuring a smooth and efficient process

2) The Kcal count does not include any of the extra optional garnishes for the soup.

3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/