Mellow Melon Soup

Two melons, sweet white wine, a pinch of cardamom, and a blender. That’s all it takes for this elegant chilled soup that’s perfect for hot summer days or as a light starter before a bigger meal.

Cantaloupe and honeydew puree together into a silky, naturally sweet base. The sweet white wine adds a floral note without making it boozy, and the cardamom is the unexpected touch that lifts the whole thing from simple fruit puree into something that tastes intentional and layered.

Chill it thoroughly before serving. Cold melon soup should be ice cold. Lukewarm melon soup is just smoothie that lost its way.

Skim any foam off the top before ladling into bowls. A few reserved melon cubes and chopped fresh mint finish each bowl with color and a burst of herbal freshness.

Chef Tips

• Use perfectly ripe melons. Underripe melon tastes bland and won’t have enough natural sweetness to carry the soup.
• Puree in batches for the smoothest consistency. Overfilling the blender leaves chunks.
• Cardamom is potent. A quarter teaspoon is plenty. Too much and it overpowers the delicate melon flavor.
• Chill for at least two hours. Overnight is even better for the flavors to meld.

Variations

• Swap the sweet white wine for Prosecco and serve in champagne coupes for a festive brunch starter.
• Add a squeeze of lime juice for a brighter, tangier finish.
• Blend in a small piece of fresh ginger for a warm, spicy undercurrent.