Cold melon soup with cardamom

Name: Cold melon soup with cardamom
Ingredients: 800 g melon flesh; 2 tablespoons crushed cardamom seeds; 2-3 basil leaves; 1 small red chili (optional); 1 garlic clove; 1 tablespoon olive oil; 1 teaspoon lemon juice; 1 tablespoon Worcestershire sauce; 1 teaspoon salt; 15 g dill

Soups - Cold melon soup with cardamom by Clementina J. - Recipia

Cold melon soup with cardamom is blended with melon, herbs and garlic, then served with little pieces of chili; the soup stays smooth and juicy. I look at how much juice the melon gives off when I cut it, and I like the soup to run smoothly off the spoon, somewhere between a cream soup and a savory smoothie, without becoming watery. Prep: 15 minutes. Cook: 0 minutes. Total time: 15 minutes. Servings: 4. About 120 kcal and 2 g protein per serving.

Ingredients

800 g melon flesh
2 tablespoons crushed cardamom seeds
2-3 basil leaves
1 small red chili (optional)
1 garlic clove
1 tablespoon olive oil
1 teaspoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon salt
15 g dill

Preparation

1. Peel and seed the melon, then cut the flesh into pieces. Remove the stem from the chili and set aside a few little pieces for garnish; peel the garlic too. 2. Put the melon, crushed cardamom, basil leaves, the remaining chili, garlic, olive oil, lemon juice, Worcestershire sauce, salt and dill in a blender. Blend until smooth. 3. Divide the soup among bowls and scatter the reserved chili pieces over the top.

Notes

Keeps in the fridge for up to 3 days; stir it before serving, as the pulp can settle. Choose a small, round melon that’s very ripe and juicy, just the way I like it for this soup. If the flesh is firmer, cut it into smaller pieces so it blends evenly. A blender with a tall jug keeps the soup in the jug when you switch it on. Cardamom crushed just before using has a livelier aroma than the ground kind that’s been sitting around for a long time. Serve with toast, good for tearing up and dipping into the juicy soup.