Chilled melon, ginger and mint soup is a very easy to prepare dish that makes an excellent appetizer or dessert for a large meal on a hot summer day. Combining fresh honeydew melon with ginger, jalapeño pepper, fresh mint leaves, lime juice and black peppercorns, chilled melon, ginger and mint soup is both complex and refreshing. This soup will keep in the refrigerator for three to four days and makes an excellent breakfast when served with a wholegrain toast and chopped fresh fruit.
Instructions
1. Put four individual serving bowls into the refrigerator so they can chill. Allow them to cool for at least 2 hours before using to serve the soup.
2. Combine the honeydew melon cubes, ginger, jalapeño pepper, garlic, chopped mint, lime zest and lime juice in a blender and puree until smooth. Transfer the soup to a large bowl or pitcher and chill in the refrigerator for 6 to 8 hours.
3. Toast the coriander seeds and black peppercorns in a small, dry sauté pan over low heat for 1 to 2 minutes. Allow the coriander seeds and peppercorns to cool, and then crush them with the flat side of a large knife.
4. Put the yogurt in a small bowl and add the crushed spices. Mix thoroughly and set aside until needed.
5. Divide the soup mixture among the chilled serving. Top with the spiced yogurt and reserved chopped mint. Serve cool.
Tags: black peppercorns, chopped mint, coriander seeds, ginger jalape, ginger jalape pepper, ginger mint soup, honeydew melon