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Refreshing Chilled Yogurt and Melon Soup – vegetarian recipe
Stav Kogan

Refreshing Chilled Yogurt and Melon Soup

An effortlessly elegant chilled yogurt soup featuring sweet melon marinated in a zesty citrus-chili dressing, layered with mint-infused yogurt and topped with crunchy nuts. A perfect harmony of sweet, tangy, creamy, and crisp for a light summer meal.
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Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 2 serving
Calories: 346
Ingredients Method Nutrition

Ingredients
  

  • 1/4 cup (40 g / 1.41 oz) shelled roasted pistachios or toasted pumpkin seeds
  • 2 cups (480 g / 16.9 oz) plain yogurt
  • 1/4 cup (60 ml) milk
  • 1 cup (25 g / 0.88 oz) chopped fresh mint leaves, plus sprigs for garnish
  • Salt to taste
  • 1 small melon (honeydew, cantaloupe), peeled, seeded, and grated (about 2 cups / 300g / 10.6 oz)
  • 2 tablespoons (30 ml / 1 fl oz) freshly squeezed orange or lime juice
  • 1 teaspoon (5 ml / 0.2 fl oz) chili powder or a pinch of cayenne
  • Freshly ground black pepper to taste
  • & Variations
  • Savory Cucumber Twist: For a more savory soup, swap the melon for shredded cucumber and use lemon juice instead of orange/lime. Replace the chili powder with 1 teaspoon (5 ml / 0.2 fl oz) of curry powder.
  • Summer Tomato Version: Use 2 cups (480 ml) of peeled, seeded, and chopped tomatoes instead of melon. Marinate them in orange juice or a crisp white wine and swap the mint for fresh basil and pistachios for toasted pine nuts.
  • Strawberry Brunch Idea: Create a stunning brunch dish by using 2 cups (480 ml) of sliced strawberries marinated in balsamic vinegar instead of the melon and citrus. Toasted almonds work beautifully here.
  • Tropical Pineapple Starter: For an Asian-inspired twist, use 2 cups (480 ml) of shredded fresh pineapple and toasted coconut flakes instead of nuts. Season with 1 teaspoon (5 ml / 0.2 fl oz) of curry powder.
  • Make it Vegan: Easily make this recipe vegan by using a thick, unsweetened plant-based yogurt (like coconut or cashew) and your favorite plant-based milk.

Method
 

  1. Prepare the Nuts: Using the flat side of a large knife or a small food processor, coarsely chop the pistachios or pumpkin seeds.
  2. Set aside.
  3. Infuse the Yogurt: In a medium bowl, vigorously stir the yogurt, milk, and chopped mint together for 1-2 minutes until fragrant.
  4. Season with a pinch of salt. Push the mixture through a fine-mesh strainer to remove the mint leaves.
  5. Cover and refrigerate the infused yogurt.
  6. Marinate the Melon: In a separate bowl, combine the grated melon, citrus juice, and chili powder.
  7. Season with salt and pepper.
  8. Stir to combine, then cover and refrigerate for at least 2 hours, stirring occasionally. The melon will release its juices, which will form the base of the soup.
  9. Assemble and Serve: When ready to serve, taste both the yogurt and melon mixtures and adjust seasonings if needed. Spoon the marinated melon and its juices into chilled bowls.
  10. Top generously with the mint-infused yogurt and finish with a sprinkle of the chopped nuts and a mint sprig for garnish.

Nutrition

Calories: 346kcalCarbohydrates: 34.6gProtein: 15.5gFat: 19.5g

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