Refreshing and delicious, this Chilled Melon and Dill Soup it is the perfect answer to those hot days when you just can't turn on the stove!
It is Hot in Berlin! Yes, capital H hot! Swel-ter-ing. And nary an AC in sight. So I made this Chilled Melon & Dill Soup today, which is just absolutely the perfect thing to eat when it’s actually too hot to eat and you feel like your face is sliding off.
Sweet cantaloupe melon, a hint of lemon and heaps of fresh dill make for an amazingly refreshing soup and you don’t even need to turn on the stove!
Serve in shot glasses as a little appetizer at parties (remember those?), as a starter, as a main course with crusty bread or just keep it in a tall glass in the fridge as an in-between cool-down snack.
Makes 3,5 cups (750 ml)
1 cantaloupe melon (about 2,2 lb, 1 kg)
4 tbsp fresh lemon juice (about 1 large lemon)
3/4 packed cup (15 g) fresh dill plus a few sprigs as garnish
1/3 cup (55 g) chopped white onion
2 tsp kosher salt
2 tbsp olive oil
Cut the melon in half and remove seeds.
Cut the melon into wedges. Remove the rind on each wedge using a sharp knife. Set some melon aside as garnish.
Cut into smaller pieces and place in a blender. Add the lemon juice, dill, onion, and salt. Blend until smooth. Keep blending and add the olive oil in a slow and steady stream.
Chill for at least three hours. Serve with some cut melon and a sprig of dill as garnish.