Chilled Cucumber-Melon Soup with Radish Salsa

Published: Oct 24, 2006

Redbook

This elegant cold soup makes a delicious start to a slow summer dinner.

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Ingredients

1. Step 1In a blender, puree 3/4 cup each plain yogurt and crème fraîche, 1 medium-size seedless hothouse cucumber, in chunks, 1 teaspoon coarse salt, and 1 small clove garlic, crushed through a press. Pour into a bowl.
2. Step 2Add 2 cups very ripe honeydew or galia melon to blender; puree. Add to cucumber mixture and stir to combine; chill.
3. Step 3Julienne 8 radishes; combine in a bowl with 1/4 cup chopped fresh mint, 1 tablespoon lime juice, and 1/4 teaspoon each kosher salt and pepper.
4. Step 4To serve, ladle soup into bowls and top with radish salsa, a sprinkling of snipped fresh chives, and a small dollop of yogurt or crème fraîche.