Melon and Ginger Soup

Name: Melon and Ginger Soup
Total time: 1 h 10 min
Yield: serves four to six
Ingredients: 1 1/2 very ripe melons, either orange-fleshed or green, about 5 pounds, halved, seeds discarded; 2 teaspoons finely chopped or grated lime zest; 1 tablespoon plus 1 teaspoon freshly squeezed lime juice; Pinch of salt; 1/2 cup buttermilk; 1 to 2 teaspoons ginger juice (see note), to taste; 1 tablespoon agave syrup (optional); Chopped fresh mint (about 1 tablespoon)

By Martha Rose Shulman

Total Time: About 10 minutes, plus at least 1 hour's chilling
Rating: 4(13)
Comments: Read comments

Reserve melons that are so ripe, sweet and juicy that they practically fall apart when you cut them for this soup, which is inspired by a recipe by Deborah Madison. Smell the melons when you shop for them at the market; they should make you want to close your eyes and drink in their fragrance. If they’re not really sweet, the soup will be bland. Both cantaloupe and honeydew are great sources of potassium and vitamin A.

Featured in: The Fruits of Summer, Sip by Sip

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Ingredients

Yield:serves four to six

1½very ripe melons, either orange-fleshed or green, about 5 pounds, halved, seeds discarded
2teaspoons finely chopped or grated lime zest
1tablespoon plus 1 teaspoon freshly squeezed lime juice
Pinch of salt
½cup buttermilk
1 to 2teaspoons ginger juice (see note), to taste
1tablespoon agave syrup (optional)
Chopped fresh mint (about 1 tablespoon)

Ingredient Substitution Guide

Preparation

Step 1
Cut the whole melon into 8 wedges and the half into 4, and set aside two of the wedges. Remove the remaining melon from the rinds, and chop coarsely. Puree until smooth in a blender or a food processor fitted with the steel blade. Transfer to a bowl and whisk in the lime zest and 1 tablespoon of the lime juice, the salt, buttermilk, 1 teaspoon of the ginger juice, and the agave syrup. Taste and add the remaining ginger juice if desired. Cut the remaining wedges of melon into very small dice and place in a separate bowl. Chill the soup and diced melon for at least 1 hour.
Step 2
Just before serving, toss the diced melon with the mint and remaining lime juice. Ladle the soup into bowls, top with the melon and mint, and serve.

Tips

To make ginger juice, shred one 3-inch ginger root on a grater or Microplane. Wrap in a piece of cheesecloth and squeeze over a bowl.
Advance preparation: You can make this several hours ahead, through Step 1.Martha Rose Shulman can be reached at martha-rose-shulman.com.

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