Chilled Melon Soup

By: Executive Chef Mark Dekrines

Here’s how you can make it yourself in the comfort of your own home.

PREP TIME:

DIFFICULTY:

YIELD:

Ingredients

  • 24 oz. peeled and seeded melon, plus 4 oz. diced for garnish
  • 8 oz peeled and seeded cucumber, plus 4 oz diced for garnish
  • 1 tsp. fresh chopped Jamaican
  • ginger
  • 1.5 oz. lime juice
  • 8 oz freshly squeezed orange
  • juice
  • 1 tsp. chopped Scotch bonnet pepper (no seeds or veins)
  • Pinch of salt (more if desired)
  • 2 tablespoons fresh chopped mint
  • Plain yogurt for garnishing

Directions

  • Put all ingredients except the yogurt in a blender or
  • food processor, and blend until smooth.
  • Strain if desired and chill for at least 1 hour.
  • Pour into bowls and sprinkle on the diced melon and cucumber.
  • Top with a spoonful of the yogurt.
  • This soup is best when served very cold.

Serve and enjoy!

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