Chef John from Castle Hot Springs resorts Harvest Restaurant shares a recipe for a chilled cucumber melon soup.

INGREDIENTS

for soup

• 1 honey dew melon, skinned, seeded, large dice about 4 cups

• 2 cucumbers, skinned, seeded, large dice about 4 cups

• 1/2 sweet onion, large dice

• 1 jalapeno

• 1/4 cup of cilantro leaf

• 1/4 of mint leaf

• 1/2 teaspoon of ginger peeled and grated

• 1 lemon, zest and juice

• 1 tablespoon of agave syrup

• 1/2 teaspoon of sea salt

• 1/4 teaspoon of white pepper, ground

for strawberry relish

• 1 cup of strawberries, small dice

• 1/4 cup of mint, chiffonade, finely cut

• 1/4 cup of cilantro, chiffonade, finely cut

• 1/2 cup of sweet onion, small dice

• 1/2 a lime juice/zest

• 1 tablespoon of olive oil

• 1 tablespoon of sea salt

• 1/2 of black pepper, ground

INSTRUCTIONS

for soup

In a blender, combine melon, cucumber, onion, jalapeno, cilantro, mint, ginger, and lemon.

Start pulsing, slowly increasing speed to full, blend until the mixture is smooth.

Taste; add agave syrup, salt and white pepper as desired.

Transfer to the fridge and chill for 2 hours.

Serve cold accompanied with Strawberry Relish and fresh herbs.

for strawberry relish

In a mixing bowl gently toss strawberries, mint, cilantro, lime juice and zest with olive oil.

Season with salt and pepper to taste. Serve chilled.

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