Melon Soup

By Mark Bittman

Melon Soup
Yunhee Kim for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.
Total Time
10 minutes, plus 2 hours' refrigeration
Rating
4(44)
Comments
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Ingredients

  • 2cups yogurt
  • ¼cup milk
  • 1cup chopped mint leaves
  • medium ripe melon
  • 2tablespoons lime juice
  • 1teaspoon chili powder
  • Chopped pistachios
Ingredient Substitution Guide

Preparation

  1. Step 1

    In a bowl, whisk together 2 cups yogurt, ¼ cup milk and 1 cup chopped mint leaves until mint is fragrant; strain and discard solids.

  2. Step 2

    In another bowl, combine the grated flesh of a medium ripe melon, 2 tablespoons lime juice and 1 teaspoon chili powder; refrigerate bowls for 2 hours, stirring once.

  3. Step 3

    To serve, spoon yogurt onto melon and stir.

  4. Step 4

    Garnish: Chopped pistachios.

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Ratings

4 out of 5
44 user ratings
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Comments

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Elle

Delicious. I like thick yogurt and love mint, so didn't thin or strain it. A lovely way to use up a small ripe cantaloupe.

Randy

Okay, now I get it. You combine the melon mixture with the yoghurt mixture.

Randy

This is a confusing recipe. What do you do with the grated melon, lime juice and chili powder? And why would you stir more yoghurt into the soup that already has 2 cups of it?

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