Sophie's Chilled Melon & Cucumber Soup With A Radish & Minted Topping


* For the soup:
210 grams sheep's Greek yoghurt: (I can't tolerate normal cow's Greek yoghurt!) otherwise use normal Greek
1 large cucumber: cleaned, tops & ends removed, skin kept on& seeds removed, cut i
1 small clove of garlic, peeled & diced finely
1/2 teaspoon Maldon sea salt flakes:
150 grams of peeled & deseeded Cavaillon melon, cut into chunks
* For the mint& radishes topping:
4 longer pink& white radishes, cleaned & cut into thinner rings
3 grams of fresh & cleaned mint leaves, cut finely
a bit of Maldon sea salt flakes, grinded


Take your blender & place the cucumber pieces, the garlic pieces, the sheep's yoghurt & the sea salt in it. Blitz a few times until completely smooth. Pour it all into a plastic container with fitting lid.
Place the melon chunks into the blender. Blitz until completely smooth. Pour this into the cucumber yoghurt mix. Mix with a spoon. Taste. It tastes yum! Place into the fridge for about 2 to 3 hours.
Now, about 20 minutes before eating the cold soup, make the mint & radish topping. Take a jam pot with fitting lid. Add the chopped radishes & add the chopped mint. Now, add 2 teaspoons of white wine vinegar. Add a few grinds of black pepper & some Maldon sea salt.
Screw the lid one & shake the jam pot a few times up & down. Unscrew the lid &taste. It has to taste fab!
Now, serve the soup in soup bowls & laddle a bit of the radishes & mint topping in the center of the soup. Savour it right away & enjoy it!




This is an easy yet so satisfying chilled summer's soup! It is all made in a blender. Then it is cooled into the fridge for a few hours.
You have a lovely cucumber & melon soup topped with a radish & mint topping.

It tastes special & apart! Make it & you will see,...!!!

You can even serve it in little cocktail glasses for a party!


4.0 servings


Friday, July 16, 2010 - 3:49am


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