MELON AND GINGER SOUP

Melon and Ginger Soup image

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.

Provided by Martha Rose Shulman

Categories easy, soups and stews, dessert

Time 1h10m

Yield serves four to six

Number Of Ingredients 8

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Ingredients

1 1/2 very ripe melons, either orange-fleshed or green, about 5 pounds, halved, seeds discarded
2 teaspoons finely chopped or grated lime zest
1 tablespoon plus 1 teaspoon freshly squeezed lime juice
Pinch of salt
1/2 cup buttermilk
1 to 2 teaspoons ginger juice (see note), to taste
1 tablespoon agave syrup (optional)
Chopped fresh mint (about 1 tablespoon)

Steps:

Cut the whole melon into 8 wedges and the half into 4, and set aside two of the wedges. Remove the remaining melon from the rinds, and chop coarsely. Puree until smooth in a blender or a food processor fitted with the steel blade. Transfer to a bowl and whisk in the lime zest and 1 tablespoon of the lime juice, the salt, buttermilk, 1 teaspoon of the ginger juice, and the agave syrup. Taste and add the remaining ginger juice if desired. Cut the remaining wedges of melon into very small dice and place in a separate bowl. Chill the soup and diced melon for at least 1 hour.
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.

Nutrition Facts : @context http, Calories 26, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 88 milligrams, Sugar 4 grams