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Cucumber and melon soup
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Cucumber and melon soup recipe 

This unique dish is perfect for a warm day and is super refreshing in the summer. Bring it with you to work, you can even freeze it and leave it to thaw so that it is ready for lunch! This is an easy dish that can be used as an appetizer or a light lunch in the heat, it won’t leave you feeling bogged you down and it is an easy way to get in different elements of the food pyramid with dairy and vegetables. Try out this simple recipe and maybe even try to make some cold soups of your own. Whichever experiment you try, remember that Olive oils from Spain is essential to emulsifying this tasty soup.

Preparation: 

  1. Combine all ingredients and puree till smooth
  2. Chill over night
  3. Check seasoning and serve.

Cucumber and melon soup

As presented at the 2017 Olive Oil Conference, Chicago (Ilinois)

15 min
Easy
(1 votos, promedio: 5,00 de 5)

Ingredients

  • 4 lb Seedless cucumber, peeled and cubed
  • 4 lb Melon (green) peeled and cubed
  • 2 Garlic cloves
  • ½ cup Chives
  • ½ cup Green Onion
  • 1 cup Extra Virgin Olive Oil from Spain
  • 1 cup Goat cheese
  • 1 cup Yogurt
  • Salt, to taste
Nº de raciones: 4

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