Today as I left the gym after aerobics class, a gentleman stood chatting at the counter holding a beautiful cantaloupe. From 6 feet away, just from the orange peeking out from under its webbed skin, I could tell it was a good one. I asked him where he got it. He replied—Green River. Ahhh. That made sense. We grow very fine cantaloupe, honeydew and watermelon here in Utah. Fragrant and luscious as can be, they come north from Green River, a truck and train stop town on the way to Canyonlands National Park near Moab, or Hurricane, a town in Southern Utah near Zion National Park.
I didn’t have a Green River melon for this recipe but I sure wanted one. Exactly 2 ½ weeks ago, I was gifted a honeydew. It never got ripe. I kinda knew that it wouldn’t. Subject honeydew was super hard, did not weigh heavily in my hand or give off any sort of fragrance and the skin was white-green–all the characteristics of a melon picked when immature. It didn’t have a hope for ripeness. But I let it sit on the counter all that time, until I came across this interesting recipe from the Tasting Table Test Kitchen.
I have to say it was the best possible use of a melon unripe without a future because this soup was a winner. I can’t wait to try this recipe again. I am going to start by being picky. I will only buy another honeydew if it has the potential to be delectable—a strong melon smell, a bit of give on the vine end when I touch it, a warmer yellow green and a heft that speaks juicy and yummy. I can already taste the improvement.
Melon-Basil Soup with Cucumber
1 honeydew melon, peeled, seeded and roughly chopped (about 4 cups)
1 cucumber, peeled and seeds removed
1 cup fresh basil leaves
¼ cup ripe avocado
6 tablespoons fresh-squeezed lime juice (I used key limes)
½ teaspoon Real Salt
Extra virgin olive oil
Smoked paprika
Place the chopped melon in a blender jar. Reserve a ¼ of the cucumber; roughly chop the remainder and add it to the blender along with the basil, lime juice and salt. Puree until completely smooth. Chill or serve immediately.
Cut the remaining cucumber in ¼-inch dice. Divide the soup into bowls. Garnish with some diced cucumber, a drizzle of olive oil, a pinch of the smoked paprika and if desired, a few grains of high quality salt.
Makes 4 servings.
- Tasting Table adds a couple of ice cubes to the blender for insured coolness.
Muffin Talk 