Chilled Mint & Melon Soup
This really simple chilled soup is a modern melon gazpacho that will add the wow factor to your next dinner party. With so many creative ways to serve this green goddess - your guests will always think it's a new dish, no matter how many times you serve it! And what’s your secret ingredient- that super unique and incredible flavor they are tasting? Wild Mint Botanical Shrub!
1 med-large cucumber
1/2 medium cantaloupe
1/2 cup Greek yogurt (or vegan alternative)
1/2 cup fresh cilantro
2 scallions, chopped
1–2 limes, juiced (add more to taste)
1/4 teaspoon salt
edible flowers and/or fresh mint for garnish (optional)
½ cup Blake Hill’s Wild Mint Botanical Shrub
Prepare ingredients for the blender starting with cucumber - peel if thick skinned, and de-seed if seeds are large, you want to have about 2 cups of the veggie when prepped.
De-seed, peel and cut cantaloupe into large chunks.
Roughly chop cilantro, stems and all.
Place the cantaloupe, cucumber, yogurt, and fresh herbs into a blender, and blend until smooth.
While blender or processor is running slowly pour in Wild Mint Botanical Shrub.
Season with lime and a little salt and chill for 2+ hours before serving. Soup will last, refrigerated, 2 days though may separate as it sits, simply stir or blend before serving.
Garnish with edible flowers and/or fresh mint (optional).
Use any of our Botanical Shrubs, even mix and match shrubs for delicious variations of this festive summer dish!
Tipsy Tip - For an adult treat add ¼ cup of dry Prosecco and serve in small bowls or in champagne flutes for a unique and delicious appetizer.