The melon season is in full swing (at least here in California), so here is a great way to eat them: in a liquefied form, with added coconut water and lime juice, and a handful of spices that bring out and elevate their mellifluous taste.
As you can see, when styling this soup for the photos, I poured it in a honeydew melon half (with seeds removed) for a pastel, pink-green effect, and topped it with blueberries and fresh mint. It looks really pretty that way—especially if you’re making it for children or serving it at a party—and after you finish the soup, you can keep scooping out the melon flesh and eat it, too.
You can also treat it like a smoothie, skipping the garnishes and drinking it from a glass.
Either way, try to buy melons that are already ripe: heavy for their size, fragrant when smelled by the ends, with light wrinkling on the surface. Alternatively, you may ripen melons at home at room temperature.
- Makes 6 cups
- 1 Crenshaw or other type of muskmelon
- 1 cup coconut water
- 3 tablespoons lime juice
- Pinch salt
- Pinch dried ginger
- Pinch cinnamon
- Pinch cayenne pepper (optional)
- Agave syrup or honey to taste (optional)
- Mint (optional)
- Blueberries (optional)
- Slice the melon in half, and scoop out the seeds. Cut each half into four half-moon segments, and with a sharp knife, remove the skin. Cut the melon into small chunks.
- Place all ingredients in a blender, and blend until smooth. Add more coconut water, if you like. Add the sweetener to taste (optional). Place the soup in the fridge, and chill for minimum one hour. Decorate with mint and blueberries (optional).