Cool Rockmelon Ginger Soup
Serves 6
This delicious summer soup is both satisfying and pretty to look at. When served with crisp fruit and nut crackers, it’s a lovely start to a light lunch.
1 large ripe rockmelon, peeled, seeded and cut into cubes, about 4 to 5 cups (1 L to 1.25 L)
1 1/2 Tbsp (30 ml) slivered crystallised ginger
3 tsp (15 ml) lemon juice
2 tsp (10 ml) finely grated orange zest
1 tsp (5 ml) peeled, finely grated fresh ginger
1 tsp (5 ml) agave syrup
1 cup (250 ml) fresh, pulp-free orange juice
1/2 tsp (2 ml) cinnamon
Pinch of salt
1/3 cup (80 ml) plain yoghurt
Fresh mint sprigs
Place cubed rockmelon in blender or food processor. Add remaining ingredients, except yoghurt and mint. Purée until smooth, adding more orange juice if too thick. Chill until ready to serve, about 3 to 4 hours.
To serve, place in small bowls and swirl 3 tsp (15 ml) yoghurt into each serving. Garnish with a sprig of mint.
Each serving contains: 381 kilojoules; 3 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 21 g total carbohydrates (14 g sugars, 1 g fibre); 64 mg sodium
source: "Cool Summer Soups", alive Australia #22, Summer 2014
Cool Rockmelon Ginger Soup
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
