At first guess you might not think that cantaloupe melon and cucumber could be such an alluring soup combination, yet your taste buds are immediately put to work at first sip deciphering this beguiling flavor combination. The sweetness of the melon against the cool cucumber marries idyllically with the creamy richness of sheep’s milk yogurt and the punch of ground hot pepper – the ideal Nourishing soup for a hot late-summer day: healthy, seasonal, quick and delicious.
Nourish note: Although you can easily find cucumbers all year round, out of season they are often grown in heated greenhouses on rockwool (instead of soil) with nutrients added separately. This results in a blander flavor and a much higher environmental footprint. So if possible, source your cucumbers locally and in season, grown in real soil!
Melon, Cucumber and Yogurt Soup
8 servings | Equipment: A blender or a food processor; 8 chilled, shallow soup bowls
Ingredients
2 cups (500 ml) organic sheep’s milk yogurt
1 European cucumber, trimmed and thinly sliced (about 1 pound; 500 g) (do not peel)
1 large cantaloupe melon (about 2 pounds; 1 kg), seeded, peeled, and chopped
1/4 teaspoon fine sea salt
1/8 teaspoon ground Espelette, Aleppo, chipotle, or ancho chili pepper (or more to taste)
Method
1. In the blender or food processor, combine the yogurt, cucumber slices, melon, salt, and pepper. Blend until smooth. Taste for seasoning. Transfer to a bowl and cover securely. Refrigerate for at least 1 hour and up to 24 hours.
2. At serving time, reblend the soup to a smooth purée and pour the soup into the soup bowls. If desired, garnish with additional pepper and serve.
This is a Nourish the Planet recipe, part of a collaborative series by Patricia Wells and Emily Buchanan.
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