Melon Soup

By Mark Bittman

Published June 2, 2012

  • Yunhee Kim for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.
Media 1 of 1
Total Time
10 minutes, plus 2 hours' refrigeration
Rating
4(45)
Comments
Read comments

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

  • 2 cups yogurt

  • ¼ cup milk

  • 1 cup chopped mint leaves

  • medium ripe melon

  • 2 tablespoons lime juice

  • 1 teaspoon chili powder

  • Chopped pistachios

Ingredient Substitution Guide

Preparation

  1. Step 1

    In a bowl, whisk together 2 cups yogurt, ¼ cup milk and 1 cup chopped mint leaves until mint is fragrant; strain and discard solids.

  2. Step 2

    In another bowl, combine the grated flesh of a medium ripe melon, 2 tablespoons lime juice and 1 teaspoon chili powder; refrigerate bowls for 2 hours, stirring once.

  3. Step 3

    To serve, spoon yogurt onto melon and stir.

  4. Step 4

    Garnish: Chopped pistachios.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
45 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
Elle

Delicious. I like thick yogurt and love mint, so didn't thin or strain it. A lovely way to use up a small ripe cantaloupe.

Randy

Okay, now I get it. You combine the melon mixture with the yoghurt mixture.

Randy

This is a confusing recipe. What do you do with the grated melon, lime juice and chili powder? And why would you stir more yoghurt into the soup that already has 2 cups of it?

Private comments are only visible to you.

Recipe Tags

or to save this recipe.