Chilled Melon Soup ( Melon Gazpacho)
I have said it before summer is bearable only because of Summer fruits, mangoes and litchis and melons and cherry and so many other delightful little things. I can survive only on the basis of fruits in summer.
Though, I love eating fruits as themselves it is so much fun to create stuff out of it. Specially something non-desserty. And since we all love soup at home, I thought why not a soup.
Chilled Melon Soup is inspired by the Spanish gazpacho and is my take on the classic tomato version, more because of need honestly than anything else. The child love refuse to eat the cold tomato soup and then I thought why not use a fruit instead and the resulting Melon gazpacho if I may call it that is stellar in it's flavour and is now a family favorite.
It anyways makes me wonder why are cold soups not popular enough in India, considering all I really want in summer is something to drink and if that something is cold even better. I know traditionally we like crabs in our meals and find them comforting but I have taken to cold soups during summer and find them filling and delightul. A perfect dinner meal, specially if you combine them with a slice of good bread and a crisp lettuce salad
Honestly speaking Bangalore has done a U-turn on the weather while I type this, it is cold and breezy, a weather which demands chai, pakora, book and endless conversations with work but I know the rest of the India is pretty much burning still. So this soup is from all of you, from Bangalore with love :)
Chilled Melon Soup
- Roughly chop both the watermelon and musk-melon in chunks.
- Remove ¼ cup of each melon from this and chop them finely. Finely chop two jalapeno slices. Mix the finely chopped onions and jalapenos to the finely chopped melons and keep aside. Add a little salt and pepper powder to this.
- Using a mixer or a smoothie maker, grind together both melons, rest of the jalapeno slices and mint leaves using little water (around ¼ cup). Add black salt to it and mix. This is the base of your soup.
- Chill both the soup and the chopped melon mix for atleast 2 hours.
- Just before serving mix together the soup and the melon mixture. Pour in a soup bowl and top with 1 tsp of hung curd and garnish with mint leaves.
- Serve with toasted bread and salad for a lovely summer meal.
This soup was also featured in Live Mint, click here to read more interesting summer recipes