Tomato and Melon Soup

This Tomato and Melon Soup is perfect for a light lunch or as an appetizer for an alfresco summer dinner. 

This tomato and melon soup is so light and refreshing, and is the perfect combination of savory and sweet.

This month, the Soup Saturdays group is making soup with fruit, a theme chosen by Cam of Culinary Adventures by Camilla. For inspiration, I turned to The Silver Palate Cookbook, originally published in 1979, and one of the classic and timeless cookbooks. There are several delicious sounding recipes for both hot and cold soups with fruit in the book, and this combination of tomatoes, cantaloup, and cucumber called my name.

I loved the flavors in this soup! Along with the tomatoes, cantaloup, and cucumbers, there is a hint of fresh mint, and the richness of a little bit of Crème Fraîche. I added a couple of generous pinches of coarse sea salt, and garnished it with chopped cucumber, a mint sprig, and a shake of Tajin Seasoning. Add a slice of fresh sourdough bread, and you have the perfect lunch for a hot summer day.

After the recipe, be sure to check out the rest of the fruit soups from the #SoupSwappers.

Tomato and Melon Soup Recipe

Ingredients

• 1 14 1/2 ounce can of diced tomatoes, drained, reserving the juice
• 1/2 medium sized cantaloup, peeled and diced
• 2 Persian cucumbers or 1/2 larger cucumber, peeled and diced, plus more for garnish
• Zest of a small orange or tangerine
• 2 tablespoons chopped fresh mint, plus more for garnish
• 2 to 3 tablespoons Crème Fraîche, sour cream, or plain yogurt
• 2 generous pinches of coarse sea or kosher salt, to taste
• Tajin seasoning for garnish, optional

Instructions

1. Add the tomatoes, diced cantaloup, diced cucumbers, zest, and mint to a blender and puree the ingredients.
2. Add the Crème Fraîche and salt to taste. If the mixture is too thick, thin it with the reserved juice from the tomatoes.
3. Chill in the refrigerator before serving. Serve, garnished with diced cucumber, a mint sprig, and the optional Tajin seasoning.

Yield: 4 as an appetizer, 2 as a main course. Recipe can easily be doubled. 
Inspired by The Silver Palate Cookbook. 

More cold soups to inspire you below! 

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