This is one of those dishes that is encompassing perfect. If you had just this soup for a meal, you would be totally satisfied. It is so sublimely perfect that it will make you giggle.
In short, I love this soup. I’m a deep advocate for cucumber, which is my candidate for the top universal food. Here, those distinctive cucumber notes are mellowed with melon plus yogurt plus crème fraîche. The creamy, velvety result features cucumber and melon in friendly competition with the diary tang. It’s all lively and successful.
If yourneed more than one dish for a meal, then pair this soup with a great salad and some toasted herb bread with melted butter. You’ll become a “soup” believer after just a spoonful or two.
Chilled Cucumber-Melon Soup with Radish-Mint Salsa
Yield: 6 cups, about 6 large servings [but you’ll want large]
For the soup:
- ¾ cup plain yogurt [not Greek yogurt]
- ¾ cup crème fraîche
- 1 medium seedless hothouse cucumber
- 1 teaspoon coarse salt
- 1 small clove garlic
- 2 cups very ripe honeydew or galia melon
For the salsa:
- 8 radishes, julienned
- ¼ cup chopped fresh mint
- 1 tablespoon lime juice
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- Garnishes: sprinkling of snipped fresh chives, a small dollop of yogurt or crème fraîche
For the soup, in a blender, puree ¾ cup each plain yogurt and crème fraîche, 1 medium-size seedless hothouse cucumber, in chunks, 1 teaspoon coarse salt, and 1 small clove garlic, crushed through a press. Pour into a bowl.
Add 2 cups very ripe honeydew or galia melon to blender; puree. Add to cucumber mixture and stir to combine; chill.
For the radish-mint salsa, julienne 8 radishes; combine in a bowl with ¼ cup chopped fresh mint, 1 tablespoon lime juice, and ¼ teaspoon each kosher salt and pepper. Stir in olive oil.
To serve, ladle soup into bowls and top with radish salsa, a sprinkling of snipped fresh chives, and a small dollop of yogurt or crème fraîche.
Source: Frank Melodia
Photo Information Canon T2i, EFS 60 mm Macro Lens, F/5 for 1/100th second at ISO‑3200