Vegetarian Soup Recipes – Melon Soup
According to food historian the origin of melons, dates back to over 2000 years in Central Asia. From there on it spread all the way to China. Melons were also present in the Roman Empire (images of melons can be found on frescos within the Vatican).
Columbus during his voyage to the new world carried melon seeds to USA which was cultivated by the Spanish explorers in California.
By the middle ages melons became integral to the Arab cuisine. Today Uzbekistan houses more than 160 varieties of melons.
Melon Facts
Melons belong to the same gourd family as squashes and cucumbers.
Melons are a good source of vitamin C and potassium. Since they have high water content very low calories, and are free from fat and cholesterol, makes them a great health food.
Ingredients:
1 kg – Melon
1/8 – 1/4 cup – Low fat nautral yogurt
2 tbsp – Sour cream
2 tbsp – Lime juice
2 tbsp – Fresh basil chopped or
2 tbsp – Fresh mint leaves
1/4 tsp – Ginger
1/4 cup – Ice cubes crushed
Pepper to taste
Salt to taste
Method:
Cut melon in half, peel, discard seeds and dice using Oxo Good Grip Melon Baller
Chop add the ginger stir in lime juice and season with salt and pepper.
Blend all in a food processor and chill.
Garnish with sour cream and basil or mint and serve.
Ways to cook melon
Melons make a great addition to fruit salads.
They can be added to cold fruit soups for a tantalising new flavour.
Melons make great kebabs!! Thread them on a skewer and drizzle with lemon juice, cayenne pepper.
As a dessert top it on vanilla ice cream and drizzle with fruit syrup.
Add diced melons to make salsa.
Use fresh melons to make smoothies.
Melon pairs best with
Herbs like tarragon, basil and mint (try watermelon, feta, basil salad or with cucumber)
Spices like white pepper, vanilla, ginger and star anise.
Dairy products include ricotta, feta, mozzarella and goat cheese.
Salad Ideas
Watermelon, feta, basil
Watermelon, lemon, cucumber
Watermelon, tomato, basil, and mozzarella
Grilled melon with mango and tomatoes
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