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August 13, 2011

Seven soups every Saturday: melon soup recipes


The first time I made melon soup, it couldn't have been easier. I cut open a honeydew so overripe that it had nearly soupified all on its own. A few smooshes against the side of the bowl with a wooden spoon, and the flesh of the melon just fell apart. Ice cold, it was the most refreshing soup, and since then I've been experimenting with all sorts of melons, all sorts of mix-ins, and lots of flavor combinations. Happily, I'm not the only one.

Seven melon soup recipes caught my eye this week:

Chilled melon soup with prosciutto and mint, from Hedonia

Vanilla melon soup, from La Tartine Gourmande

Summer melon soup, from The Culinary Chase

Chilled melon, cucumber, and coconut milk soup, from Flavors of the Sun

Melon soup, from Cowgirl Chef

Chilled wintermelon and shrimp soup, from Just Hungry

Chilled ginger cantaloupe soup, from Pinch My Salt

Find more delicious melon soup recipes on Food Blog Search. Come back every Saturday for seven soup recipes to enjoy any day of the week.

[Photo of chilled melon soup with prosciutto and mint by, and used with permission from, Hedonia.]


Posted by: Shirley @ gfe | August 13, 2011 at 08:48 AM

Oh my word, Lydia ... melon and prosciutto ... be still my heart. I could eat a bowl of that soup right now and be in pure heaven. I'm picking up several watermelons from my mom and dad today. All of the watermelons tend to get ripe at once, so they have pulled them all out of their garden. Lucky me! I bet melon soup is even a great way to use melons that aren't very sweet. Lovely roundup, dear--thanks!


Posted by: susan g | August 13, 2011 at 01:32 PM

@Shirley, don't forget Lydia's watermelon gazpacho on Soup Chick. Our favorite!

Posted by: Lydia (The Perfect Pantry) | August 14, 2011 at 01:42 PM

Shirley, doesn't that soup look yummy? You can always boost the sweetness factor with a bit of honey, but overripe melons make great soup that's already very sweet.

Susan, I'm so glad you like it. It's one of my favorite soups, too.

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  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
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