Reserve melons that are so ripe, sweet and juicy that they practically fall apart when you cut them for this soup, which is inspired by a recipe by Deborah Madison. Smell the melons when you shop for them at the market; they should make you want to close your eyes and drink in their fragrance. If they’re not really sweet, the soup will be bland. Both cantaloupe and honeydew are great sources of potassium and vitamin A.
Ingredients
- 2 teaspoons finely chopped or grated lime zest
- 1 tablespoon plus 1 teaspoon freshly squeezed lime juice
- Pinch of salt
- ½ cup buttermilk
- 1 to 2 teaspoons ginger juice (see below), to taste
- 1 tablespoon agave syrup (optional)
- Chopped fresh mint (about 1 tablespoon)
- Nutritional Information
Nutritional analysis per serving (4 servings)
14 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 1 gram protein; 1 milligram cholesterol; 131 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
serves four to six
Preparation
- Just before serving, toss the diced melon with the mint and remaining lime juice. Ladle the soup into bowls, top with the melon and mint, and serve.
- Advance preparation: You can make this several hours ahead, through Step 1. Martha Rose Shulman can be reached at martha-rose-shulman.com.
About 5 minutes
Dining and Cooking