This is a soup to make in a hurry. All that’s needed to bring out its fruity flavor is a seriously good chill and a perfectly ripe melon.
- Yield: 4 Servings
- Preparation Time: 15 Minutes
How to Make It
- Coarsely chop three-quarters of the melon flesh into bite-sized chunks. Finely chop the remainder and set aside. Grate the ginger and squeeze any juice over the melon chunks. Discard the leftover ginger.
- Heat a heavy-bottomed frying pan over low heat and lightly toast the fennel seeds for about 30 seconds, until you smell an aniseedlike aroma. Grind the seeds to a coarse powder using a mortar and pestle.
- Put the ground fennel seeds into a blender or food processor with the coarsely chopped melon and ginger juice. Add the grapes, lime juice and zest, and dried mint. Pulse until smooth and push through a sieve to remove the skins.
- Stir in the yogurt, season, and chill thoroughly—it’s best to half-freeze this soup, then blend it well just before serving. Spoon into bowls, adding a small pile of the reserved melon to each one. Shred the fresh mint, mix with the sugar and crystallized ginger, and scatter over the soup. Serve immediately.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.