All melons are hydrating, at around 90% water content—and these sweet honeydew melons are no exception. Oh, and did we mention they blend up into a silky-smooth soup that is both light and refreshing?!
Ingreadient
- 3 lb. honeydew melon, rind and seeds discarded, cubed (about 8 cups)
- 3 large Persian cucumbers, roughly chopped
- 1 medium green pepper, roughly chopped
- 4 scallions, roughly chopped
- 2 jalapeños, stemmed and seeded, if desired, plus sliced jalapeños, for serving
- 3/4 tsp. ground cumin
- 1/2 c. mint leaves, plus 3 tablespoons small mint leaves, for serving
- Kosher salt
- 3 Tbsp. fresh lemon juice
- 1 medium avocado, diced
- 3/4 tsp. crushed toasted coriander seeds
Direction
- In bowl, combine honeydew, cucumbers, green pepper, scallions, jalapeños, cumin, mint leaves, 1 1/2 teaspoons kosher salt and lemon juice. Puree in blender in two batches on medium-low until mostly smooth, 15 to 30 seconds. Transfer to airtight container and refrigerate until chilled, 1 hour.
- Serve topped with avocado, coriander seeds, small mint leaves and jalapeño slices.
