Its been a long since we had a guest post on our blog. This post is from a very dear friend, Soma who blogs at eCurry. She had prepared this chilled and refreshing soup from the cantaloupe grown in her own backyard. Know ore about it in her own words:
The chilled soup is perfect for entertaining, incredibly refreshing and quite simple to make.
I have a feeling that we have left the gnarling sun and the summer heat behind us. The shriveled up grass has finally started to look green and when they are bathed in the morning sun, they are prettier than ever. This time of the year is actually the most beautiful time in Texas. The struggle with the sun has come to an end. We have had a few showers. The early morning hours are just breathtakingly beautiful, filled with shadows and the pink in the sky and if we are lucky, I can see the few lavender stalks swaying in the cool pleasant breeze. I usually wait to embrace this time with open arms. It is that time of the year when I draw energy from the dawn to make myself go through the day.
The little green patch at the back yard surprised us with a few cantaloupes when I had thought we had lost all the squash and melons to the nasty bugs. Tucked in one corner, I saw this one (and a couple more after this) hanging down from the fence!
Delights of life are in little things. The home grown cantaloupes are half the size of the store bought ones; just the perfect size to serve the four of us with no leftovers. A couple of years back when we had these tiny cantaloupes, we got obsessed with these fruit filled melon bowls. Every single cantaloupe was destined to be scooped out to make Melon Fruit Bowl.
And this year we are into to chilled soups and juice.
This summer soup is really easy to make. All you would need to do is blend everything together and chill. If you have been reading my recipes, you would know I have an obsession with ginger. It finds a place in almost every recipe in my kitchen, including many desserts, and this was no different. I love the way it immediately elevates the flavors with a zing.
Although the mixture keeps in the refrigerator for a couple of days, it’s best within a couple of hours of making it. And since everything comes together so quickly, it’s never much of a hassle to prepare right before a meal, which leaves it plenty of time to cool before you’re ready to eat. It is a lovely way to clean the palate after any meal.
Chilled Coconut and Melon Soup with a hint of Ginger
- 2 cup ripe juicy melon (cantaloupe/honey dew or the kind; you may use combine different kinds), chopped
- 3/4 – 1 cup light coconut milk
- sugar/honey/agave nectar, to taste (you will need this if melons are not sweet enough. Omit if not needed)
- 2 tablespoon fresh (or frozen) grated coconut
- 1.5 teaspoon fresh lime juice, or to taste
- fresh refreshing herbs like mint/lemon thyme/any kind you like
- 1 teaspoon fresh ginger juice (grate fresh ginger and squeeze out the juice) or 1.5 tablespoon chopped candied ginger (adjust amount to taste)
- ice cubes
- a couple of tablespoon finely chopped melons to garnish
- Combine ice, coconut milk, chopped melons (other than those for garnish), grated coconut, sweetener, ginger juice/candied ginger, lemon juice and some of the fresh herbs and blend until smooth.
- If needed, chill the soup.
- When ready to serve, divide in serving bowls, and garnish with chopped melons and more herbs.
- Enjoy the summer!