It’s Seriously Soup day today, featuring one of my favorite bloggers, Serena, who authors a blog called Seriously Soupy. Serena started Seriously Soupy as a creative outlet for herself after her first daughter was born, which combined her passion for cooking with an interest in learning more about soups and soup making. Since it started, she has given soup tours and taught soup classes and has a catalog of over 100 soups on the site! You can join Serena on her Soupy journey at SeriouslySoupy.com and twice a month you can find her here, at My Judy the Foodie, sharing her wisdom and helping demystify the world of soup.
I asked Serena to share a chilled summer soup with us (after all Memorial Day IS next week) and here’s what Serena has to share:
I love having cantaloupe in the summer – especially chilled cantaloupe.
This refreshing melon is not only delicious but it is packed with vitamins A and C and dietary fiber. One of my favorite chilled soup recipes was the One Cantaloupe, Three Soups where I made a Green Tea- Infused Melon Soup, Triple Basil Melon Soup and a Prosciutto and Melon Mint Soup. Having some melon at home, I was looking for a quick soup recipe to test out using some ingredients I had at home like mint, lemon thyme, lemon and some delicious nectarines.
What resulted was a light and refreshing summer soup that can be easily modified with some other summer melons like honeydew or watermelon and peaches instead of apricots.
Apricot and Melon Chilled Soup
Ingredients:
- 2 cups of water
- 1 cup cantaloupe, chopped
- 4 apricots chopped and pitted
- 3-4 sprigs of mint
- 3-4 sprigs of lemon thyme
- 1/2 lemon
- 1/4 cup of walnuts, de-shelled
- 1 tablespoon of sugar
- pinch of salt
Instructions:
- Add some water to a pot and let boil on a low heat.
- Cut up the melon and the apricots and add them to the pot. Add the mint, lemon thyme, lemon, walnuts and sugar to the pot and stir.
- Let cook for 10 minutes.
- Turn off the flame and blend the ingredients in a blender or by using a hand mixer.
- Chill for at least 3 hours and top with some walnuts or season with some mint.
Judy, YUMMY! Thank you Serena if you are reading this for sharing this recipe.
What a perfect summer soup this will be. It will be nice and cool and refreshing. What a great way to end a long hot day.
Added bonus is that it looks really easy to make and it does not use too many ingredients.
I have already copied this in to my recipe folder and will be preparing to make this very soon.
Actually…Memorial Day is coming up soon. That might be the perfect time to try this out.
Thank you for this and keep them coming!
Elle – you will love this soup. Thanks for visiting.