Our Test Kitchen's chilled melon-basil soup is the antidote for days when you want something cold and refreshing, but a smoothie or green juice just won't cut it. Avocado thickens the cool, creamy purée of honeydew, cucumber, basil and fresh lime juice. A final showering of diced, pimentón-spiced cucumber adds a hint of warmth that, unlike the hot weather outside, is welcome.
Melon-Basil Soup with Cucumbers Pimentón
Recipe from the Tasting Table Test Kitchen
Yield: 4 servings
Prep Time: 30 minutes
Cook Time: N/A
Total Time: 30 minutes
½ honeydew melon--peeled, seeded and roughly chopped (about 4 cups)
1 English cucumber, seeded--¾ of the cucumber roughly chopped, ¼ finely chopped
1¼ cups fresh basil leaves
¼ ripe avocado, roughly chopped
¼ cup plus 2 tablespoons fresh lime juice (from 5 to 6 limes)
1 teaspoon kosher salt, divided
2 ice cubes
¼ teaspoon smoked paprika (pimentón)
1 teaspoon extra-virgin olive oil
1. Make the soup: To a blender, add the melon, roughly chopped cucumber, basil, avocado, lime juice, ½ teaspoon of the salt and the ice cubes and purée until completely smooth. Strain the purée through a fine-mesh sieve set over a medium bowl.
2. In a small bowl, add the finely chopped cucumber, the remaining ½ teaspoon of salt, the smoked paprika and olive oil and stir to combine. Divide the soup among 4 bowls and serve.
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