Honeydew and Yogurt Soup with Pickled Honeydew Rind
This sweet, tangy and slightly spicy soup is truly one in a melon, thanks to the combination of juicy honeydew, filling Greek yogurt, refreshing mint, pickled rinds and a touch of fiery jalapeño.
Serves: 4Prep: 2 hours 25 minutesCook: 5 minutesTotal: 2 hours 30 minutesDifficulty: Easy
- 1 honeydew melon, de-seeded, peeled and chopped into small pieces, rind reserved
- 2 cups Greek yogurt
- 1 jalapeño pepper, thinly sliced, seeds reserved
- 2 tablespoons mint, finely chopped
- 1 English cucumber, thinly sliced
- 1⁄2 cup rice vinegar
- 1⁄2 cup sugar
- 1⁄2 cup water
- Salt, to taste
- In a sauce pot, combine rice vinegar with sugar and water. Bring to a boil and ensure all sugar dissolves.
- Slice honeydew rind into thin strips and place into a glass or other non-reactive bowl with seeds from jalapeño. Pour vinegar over rind and refrigerate overnight. Store for up to a week.
- In a blender or food processor, combine honeydew with most of chopped mint, reserving a few pinches of mint for garnish. Puree, then stir in yogurt and season with salt to taste. Refrigerate for several hours or overnight to let flavors meld.
- Remove rinds from pickling liquid; toss with jalapeño and cucumber slices, using some of the pickling liquid to dress the salad.
- Plate soup among four refrigerated bowls, then garnish with pickled honeydew, jalapeño and cucumber salad. Finish with a pinch of fresh mint.