Sophie's Chilled Melon & Cucumber Soup With A Radish & Minted Topping
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!
Total Steps
5
Ingredients
12
Tools Needed
6
Ingredients
- 0 * For the soup:
- 210 grams sheep's Greek <a href="/JWML5PLS">yoghurt: </a>(I can't tolerate normal cow's Greek yoghurt!) otherwise use normal Greek <a href
- 1 large <a href="/RG742RWG">cucumber: </a>cleaned, tops & ends removed, skin kept on& <a href="/W4FNXGBR">seeds </a>removed, cut i
- 1 small clove of <a href="/FQRPFPP6">garlic,</a> peeled & diced finely
- 0.5 teaspoon <a href="/GWXYG3HW">Maldon sea salt </a>flakes:
- 150 grams of peeled & deseeded Cavaillon <a href="/PWXGN4LD">melon,</a> cut into chunks
- 0 * For the <a href="/4MPJLZZW">mint& </a><a href="/YHRC2DKZ">radishes </a>topping:
- 4 longer pink& <a href="/GPKP3RGT">white radishes,</a> cleaned & cut into thinner rings
- 2 teaspoon of <a href="/G8BQNFSK">white wine vinegar</a>
- 3 grams of fresh & cleaned <a href="/4MPJLZZW">mint </a>leaves, cut finely
- 0 freshly grinded <a href="/SWV3CGDQ">black pepper</a>
- 0 a bit of <a href="/GWXYG3HW">Maldon sea salt </a>flakes, grinded
Instructions
Step 1
Take your <a href="/S6W4FR7F">blender </a>& place the cucumber pieces, the garlic pieces, the sheep's yoghurt & the sea <a href="/DPSVTKVY">salt </a>in it. Blitz a few times until completely smooth. Pour it all into a plastic container with fitting lid.
Step 2
Place the melon chunks into the <a href="/S6W4FR7F">blender. </a>Blitz until completely smooth. Pour this into the cucumber yoghurt <a href="/7S3QCKWK">mix. </a><a href="/7S3QCKWK">Mix </a>with a <a href="/NX588QBK">spoon. </a><a href="/WDCS6JL5">Taste. </a>It <a href="/WDCS6JL5">tastes </a>yum! Place into the fridge for about 2 to 3 hours.
Step 3
Now, about 20 minutes before eating the cold <a href="/7NRWTTFN">soup,</a> make the mint & radish <a href="/R34ZSY3M">topping. </a>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 <a href="/5YGQYH5K">grinds </a>of black pepper & some Maldon sea <a href="/DPSVTKVY">salt.</a>
Step 4
Screw the lid one & shake the jam pot a few times up & down. Unscrew the lid &taste. It has to <a href="/WDCS6JL5">taste </a>fab!
Step 5
Now, <a href="/Y6MVNCHX">serve </a>the <a href="/7NRWTTFN">soup </a>in <a href="/7NRWTTFN">soup </a>bowls & laddle a bit of the radishes & mint <a href="/R34ZSY3M">topping </a>in the center of the <a href="/7NRWTTFN">soup. </a>Savour it right away & enjoy it!