It’s Tex-Mex Thursday! Doesn’t a sweet-hot-cool-light summer soup sound like the ideal antidote to a steamy summer day? This recipe from Matthew Wendel, former chef to President and Mrs. George W. Bush, manages to be both cooling and spicy at the same time. And so pretty!
Here’s what Matt says about it:
For a hot summer day at the Crawford ranch, this soup was the perfect way to spice up the day and cool down at the same time.
Chilled Serrano Honeydew Melon Soup
Adapted from a recipe by Kathleen DeLacy Bourke
Serves: 6-7
Prep time: 30 minutes plus one hour for chilling
Ingredients
- 4 ½ cups Honeydew melon, cubed
- 2 green onions, including half of the tops, chopped
- 1 to 1 ½ Serrano peppers, seeded and chopped
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh lemon juice
- ½ teaspoon lime zest
- ¼ teaspoon salt
- 1 1/3 cup lowfat buttermilk
- 2 tablespoons of cilantro leaves and lime wedges for garnish
Directions
- Process all ingredients except buttermilk and cilantro garnish.
- Transfer to a large bowl and stir in buttermilk.
- Chill for at least one hour.
- Just before serving, garnish with cilantro leaves and lime wedges and serve.
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