On a hot day there's nothing better than a cold soup, and this one is barely any work. Roasting the melon first caramelises its edges and deepens the flavor, then it's blended with cucumber, lime and fresh ginger and chilled.
In praise of Charentais
If you see Charentais melons in summer, buy them. These small French cantaloupes have grey-green skin and deep orange flesh with an intense, almost floral perfume. They make an exceptional version of this soup. A ripe one smells sweet at the stem end and feels heavy for its size.
The original Princess Tofu blog published a roasted melon soup recipe back in 2013, and food sites still link to it. This is our own fully vegan version, written from scratch.
Ingredient notes and swaps
- Melon: cantaloupe, Charentais or galia.
- Cucumber: adds freshness; leave it out for a sweeter soup.
- Chili: a little chili oil or fresh chili lifts it.
Tips for success
- Use very ripe melon; underripe melon tastes flat.
- Chill the bowls too, on a hot day.
Variations
- Gazpacho-style: add a ripe tomato and a splash of sherry vinegar.
- Coconut: blend in a little coconut milk for a creamy version.
Chilled Roasted Melon Soup
Ingredients
- 1 ripe cantaloupe or 2 Charentais melons (about 1.2 kg total)
- 1 tbsp olive oil, plus extra to serve
- ½ cucumber, peeled and chopped
- 2 cm (¾ in) piece fresh ginger, grated
- Juice of 1 lime
- 200 ml (¾ cup) cold water
- Good pinch of salt
- Mint leaves, black pepper and chili oil, to serve
Method
- Heat the oven to 220°C (425°F). Peel and seed the melon and cut it into thick wedges.
- Toss with the oil on a lined tray and roast for 20 to 25 minutes, until the edges are caramelised. Cool.
- Blend the melon with the cucumber, ginger, lime juice, water and salt until very smooth.
- Chill for at least 2 hours.
- Serve in chilled bowls with mint, a drizzle of olive oil or chili oil and black pepper.
Keep a few wedges of roasted melon aside to dice and float on top.
Storage: keeps 2 days in the fridge.