Chilled Melon Soup arrives just in time for those early days of summer when the temperatures are already pushing into the mid-nineties. Now, something cool and refreshing becomes less of a luxury and more of a necessity. This elegant soup, or my tomato caprese gazpacho are my favorite ways to beat the heat.
Melons are fleetingly seasonal, so don’t get hung up on finding a specific variety. Whether it’s cantaloupe, honeydew, or a combination of both, use whatever looks best at your local market and enjoy the subtle differences in flavor and color.
One detail I would never compromise on however, is the ham. Authentic Kentucky country ham from producers like Broadbent or Col. Newsom’s brings generations of craftsmanship to the table and provides the perfect salty counterpoint to the sweet melon. That contrast is what transforms this simple soup into a beautifully layered tasting experience.
Making Chilled Melon Soup
Blend the melon, bell peppers, tomato and olive oil in a high speed machine until smooth – about 1-2 minutes. This is critical to break down all the fiber in the melons.
Lower the speed, add the Greek yogurt and blend 15-20 seconds, then remove bubbles by blending on lowest speed until there are no bubbles surfacing.
Strain through a chinois and/or fine mesh sieve. Taste to adjust sugar and salt if necessary, then refrigerate until ready to serve, at least 2 hours. This will allow more air bubbles to escape and chill it to the right temperature.
Tear or slice the country ham into small pieces and toast it with a little oil or cooking spray in a skillet or air fryer until it begins to crisp.
Serving
Pour the soup into a shallow bowl. Place a large dollop of sour cream near the center, place the cherry tomatoes cut side up on the soup and garnish with the mint and ham. Finish with several large drops of olive oil on the surface. Print
Chilled Melon Soup
A refreshing summer dish with fresh ripe melon and yogurt.
Ingredients
- 1 large (3-4 lb) ripe yellow honeydew melon, golden Hami melon, cantaloupe, Canary melon or yellow watermelon – peeled, seeded, fibers removed, cut into chunks
- 2 yellow heirloom tomatoes – cored and seeded
- 2 yellow bell peppers – cored and cut into chunks
- 1 cup Greek yogurt
- 2 TBL olive oil
- 1 TBL sugar – to taste
- Salt – to taste
- 5–10 drops olive oil per serving – garnish
- 1 large dollop of sour cream – garnish
- Broadbent Country Ham – 3-5 pieces per
- 3 cherry tomato halves per serving – garnish
- Torn fresh mint – Garnish
Instructions
- Blend the melon, bell peppers, tomato and olive oil on high speed until smooth – about 1-2 minutes
- Lower the speed to medium and add the Greek yogurt and blend 15-20 seconds, then remove bubbles by blending on lowest speed until there are no bubbles at the top
- Strain through a chinois and/or fine mesh sieve. Taste to adjust sugar and salt if necessary, then refrigerate until ready to serve, at least 2 hours
- Tear or slice the country ham into small pieces, and toast the ham with a spritz of oil until beginning to crisp @ 360 for about 5-10 minutes