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Melon Soup - Cuisine at Home

I don't know how many of you subscribe to Cuisine at Home magazine, but we have been getting it for several years. It's a little different than most cooking magazines, as there are no ads in it - none at all. It makes the subscription more expensive, but that's O.K. It is also published only every other month.

We originally subscribed because friends of ours sent us a free subscription for a year, and we were hooked. We have since passed that favor along to another friend.

The magazine, though, is a treasure trove of good recipes and cooking techniques and handy tips.

This month's issue had a recipe for Melon Soup that I tried this past week, and I wanted to pass it along to you because it was delicious. And cool in the summertime heat.


Melon Soup
Cuisine at home - August 2009 issue

Melon soup usually is associated with Thailand, although it's also popular in Bali and on other Indonesian islands. Light coconut milk lowers the fat content of this version and keeps the soup from separating.

Makes 4 servings (about 7 cups)
Total time: 30 minutes

For the Soup:
3 cups diced seedless watermelon
3 cups diced cantaloupe
3 cups honeydew melon
1 can light coconut milk (14 oz)
1/4 cup fresh lime juice (about 2 limes)
2 Tbsp sugar
1 Tbsp chopped fresh gingerroot
1-2 tsp siracha or chili garlic sauce
Kosher salt and black pepper to taste

For the shrimp:
16 cooked large shrimp, shells removed (tails left on if desired)
1 Tbsp extra-virgin olive oil
1 Tbsp chopped fresh basil
Juice of 1 lime
Kosher salt and black pepper to taste

Blend sliced melon, coconut milk, 1/4 cup lime juice, sugar and gingerroot for soup in a blender until smooth, working in batches if necessary. Transfer soup to a large bowl.

Whisk siracha into soup until combined; season to taste.

Toss shrimp with oil, basil, juice of 1 lime, salt and pepper in a bowl until shrimp are well coated.

Divide soup among four bowls. Float four shrimp in each bowl just before serving.

Per 1 1/4 cups serving: 267 cal; 10g total fat (6g sat); 43mg chol; 113mg sodium; 40g carb; 3g fiber; 8g protein.


I also chopped up some Thai Lime & Chili Cashews (my new favorite thing from Trader Joe's) on top of the soup. We loved it! The second night, instead of shrimp, I chopped up some teriyaki chicken (also from TJ's), and I think I may have liked it even better than with the shrimp.

Needless to say, we will be making this again!

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Comments (4)

This soup really sounds good. Might have to buy some melon. Yum.

Sounds like the perfect summer soup. Must try it soon ...

I'm also hooked on the Thai Lime & Chili Cashews. :)

It is one of my favourite food magazines - I can't believe I just 'found' it a few months ago. This soup sounds very interesting - perfect for this nasty hot, humid weather we've been having!

Barb Cabot:

This soup sounds wonderful.
I have such a great collection thanks to the Sunday Soupers!

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