Chilled Serrano Honeydew Melon Soup

Chilled Serrano Honeydew Melon Soup

It’s Tex-Mex Thursday!  Doesn’t a sweet-hot-cool-light summer soup sound like the ideal antidote to a steamy summer day?  This recipe from Matthew Wendel, former chef to President and Mrs. George W. Bush, manages to be both cooling and spicy at the same time.  And so pretty!

Chilled Serrano Honeydew Melon Soup

Here’s what Matt says about it:

For a hot summer day at the Crawford ranch, this soup was the perfect way to spice up the day and cool down at the same time.

Chilled Serrano Honeydew Melon Soup

Adapted from a recipe by Kathleen DeLacy Bourke

Serves: 6-7

Prep time: 30 minutes plus one hour for chilling

Ingredients

  • 4 ½ cups Honeydew melon, cubed
  • 2 green onions, including half of the tops, chopped
  • 1 to 1 ½ Serrano peppers, seeded and chopped
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon lime zest
  • ¼ teaspoon salt
  • 1 1/3 cup lowfat buttermilk
  • 2 tablespoons of cilantro leaves and lime wedges for garnish

Chilled Serrano Honeydew Melon Soup

Directions

  1. Process all ingredients except buttermilk and cilantro garnish.
  2.  Transfer to a large bowl and stir in buttermilk.
  3.    Chill for at least one hour.
  4.   Just before serving, garnish with cilantro leaves and lime wedges and serve.

    Chilled Serrano Honeydew Melon Soup

    Chilled Serrano Honeydew Melon Soup

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