Melon Soup (Soupe de Melon)
Roasting intensifies the sweet summer melon flavor in this melon soup, which is then chilled to serve cold on a hot day. So refreshing!
Servings: 4
Calories: 127kcal
Ingredients
- 1 cantaloupe melon
- 2 tablespoons olive oil
- 3 tablespoons dry vermouth
- ½ teaspoon kosher salt
- 1 teaspoon lemon zest
- ½ teaspoon piment d’espelette
- 1 tablespoon balsamic vinegar
Instructions
- Preheat oven to 200 degrees Celsius/400 degrees Fahrenheit.
- Wash cantaloupe well, then use a sharp knife to peel cantaloupe completely, taking off all rind and any bits of green flesh.
- Cut melon in half.
- Scoop out and discard seeds.
- Chop cantaloupe into 1–2 inch-sized pieces.
- Line a sheet pan with parchment paper, and spread out the melon pieces in a single layer.
- Roast for 15-20 minutes until melon is soft and just beginning to brown.
- Pour into large bowl, along with any syrup on the sheet pan, and use an immersion blender to purée.
- Stir in olive oil and vermouth, and season to taste with salt (about ½ teaspoon).
- Chill until cold.
- To serve, sprinkle with lemon zest and piment d’espelette, then drizzle with balsamic vinegar.
Notes
Make-Ahead Instructions: This melon soup will keep for 2-3 days in the refrigerator. Wait until serving to add the lemon zest, piment d’espelette, and balsamic vinegar.
Regular Blender Instructions: I love the ease of using an immersion blender for this recipe, because you don’t have to wait until the melon cools down before blending. However, you can absolutely use a regular blender instead. Just wait until the melon is warm before blending as hot blender contents can pop off the blender cap and potentially burn someone (or just make a huge mess!).
Nutrition
Calories: 127kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 181mg | Fiber: 1g | Sugar: 12g
