Honeydew-Basil Soup with Cucumbers

Photo by Susie S.
Adapted from google.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from google.com

Ingredients

  • 1/2

    honeydew melon--peeled, seeded and roughly chopped (about 4 cups)

  • 1

    English cucumber, seeded--3/4 of the cucumber roughly chopped, 1/4 finely chopped

  • 1 1/4

    cups fresh basil leaves

  • 1/4

    ripe avocado, roughly chopped

  • 1/4

    cup plus 2 tablespoons fresh lime juice (from 5 to 6 limes)

  • 1

    teaspoon kosher salt, divided

  • 2

    ice cubes

  • 1/4

    teaspoon smoked paprika (pimentón)

  • 1

    teaspoon extra-virgin olive oil

Directions

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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