May 20, 2017

Tomato and Melon Soup

This Tomato and Melon Soup is perfect for a light lunch or as an appetizer for an alfresco summer dinner. 


This Tomato and Melon Soup is perfect for a light lunch or as an appetizer for an alfresco summer dinner.

This tomato and melon soup is so light and refreshing, and is the perfect combination of savory and sweet.

This month, the Soup Saturdays group is making soup with fruit, a theme chosen by Cam of Culinary Adventures by Camilla. For inspiration, I turned to The Silver Palate Cookbookoriginally published in 1979, and one of the classic and timeless cookbooks. There are several delicious sounding recipes for both hot and cold soups with fruit in the book, and this combination of tomatoes, cantaloup, and cucumber called my name.

This Tomato and Melon Soup is perfect for a light lunch or as an appetizer for an alfresco summer dinner.

I loved the flavors in this soup! Along with the tomatoes, cantaloup, and cucumbers, there is a hint of fresh mint, and the richness of a little bit of Crème Fraîche. I added a couple of generous pinches of coarse sea salt, and garnished it with chopped cucumber, a mint sprig, and a shake of Tajin Seasoning. Add a slice of fresh sourdough bread, and you have the perfect lunch for a hot summer day.

This Tomato and Melon Soup is perfect for a light lunch or as an appetizer for an alfresco summer dinner.

After the recipe, be sure to check out the rest of the fruit soups from the #SoupSwappers.


Tomato and Melon Soup Recipe

Tomato and Melon Soup Recipe

Ingredients

  • 1 14 1/2 ounce can of diced tomatoes, drained, reserving the juice
  • 1/2 medium sized cantaloup, peeled and diced
  • 2 Persian cucumbers or 1/2 larger cucumber, peeled and diced, plus more for garnish
  • Zest of a small orange or tangerine
  • 2 tablespoons chopped fresh mint, plus more for garnish
  • 2 to 3 tablespoons Crème Fraîche, sour cream, or plain yogurt
  • 2 generous pinches of coarse sea or kosher salt, to taste
  • Tajin seasoning for garnish, optional

Instructions

  1. Add the tomatoes, diced cantaloup, diced cucumbers, zest, and mint to a blender and puree the ingredients.
  2. Add the Crème Fraîche and salt to taste. If the mixture is too thick, thin it with the reserved juice from the tomatoes.
  3. Chill in the refrigerator before serving. Serve, garnished with diced cucumber, a mint sprig, and the optional Tajin seasoning.
Yield: 4 as an appetizer, 2 as a main course. Recipe can easily be doubled. 
Inspired by The Silver Palate Cookbook. 



More cold soups to inspire you below! 



18 comments:

  1. You had me with the Crème Fraîche! Yummo and perfectly pretty!

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  2. I haven't pulled out my Silver Palate cookbook in the longest time. I think I will relax over it this afternoon and see if I can be inspired by something as wonderful as this soup.

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    1. Thank you Wendy!I hadn't pulled it out in a while either, and then a friend told me how she had make the chicken marabella and it reminded me that I have this book. Perfect for this challenge!

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  3. Your soup is gorgeous! Of course, I love the cantaloupe and cucumber combination! ;) The addition of crème fraîche for that creamy texture is inspired! Excellent! P~

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  4. I love Creme Fraiche, and keep some in the fridge most of the time, I could eat it by the spoonful and I love using it in lots of stuff, when I can keep from eating it all by myself. I love the combo here, and am adding Tajin Seasoning to my shopping list this week. And of course, serving it with some of your own sourdough bread, perfection.

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    1. Thank you so much Sid. What a thoughtful comment =) You'll enjoy the Tajin on fresh melons and mangos, as well as fruit salads. I use it with the salt for the rim of a margarita glass!

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  5. I'm really intrigued by this recipe Karen...I can't even imagine what it must taste like. I guess that means I'm going to have to try it and see!

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    1. You must!! If I could describe it better, the flavor is kind of like something you would be served at a very nice tea room. =)

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  6. I cannot believe how much I want a spoonful of this!! Thanks for joining me.

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    1. You have really helped me flex new cooking muscles, both here, and on fish fridays!

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  7. There is a recipe in The Vegetarian Epicure Book Two for chilled tomato soup with cantaloupe that I make - uses fresh basil and the cantaloupe is left in chunks. A friend made it once and I was hooked. So refreshing on a hot day! Glad you have introduced this idea to cooks.

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    1. Oooh, that sounds delicious!!! Thanks so much!

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    2. I made this pureeing the cantaloupe and topping with shredded fresh basil and I think that was the best - it will be in regular rotation during the hot months at my house.

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  8. Such a refreshing combo of tomato and melon, delicious.

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