Fruit is a summer staple, keeping you hydrated and nourished on hot days. These water-rich, low-fat foods deliver essential vitamins, minerals, and antioxidants. Melon, in particular, shines during this season, gracing both desserts and savory dishes.
Chef José Andrés whips up a refreshing cold melon soup
A twist on a summer favorite, this chilled melon soup is quick, easy, and perfect for beating the heat.
- Melon is a hydrating summer fruit packed with nutrients.
- Chef José Andrés shared a simple recipe for chilled melon soup.
- The soup blends melon with olive oil and basil.
- A touch of sherry vinegar can balance the soup’s sweetness.
In recent years, melon has moved beyond simple slices, finding its way into creative recipes like the classic melon with ham. Now, world-renowned Spanish chef José Andrés is elevating this versatile fruit further with a delightfully refreshing chilled soup.
During an episode of his television program, ‘Vamos a cocinar con José Andrés,’ the acclaimed chef unveiled his recipe for a simple and quick chilled melon soup, ideal for those sweltering summer days.
The preparation involves blending half a melon with a generous drizzle of extra virgin olive oil. “Between the olive oil and the water in the melon, you get a truly first-rate puree,” Andrés commented in the video. He also adds a hint of basil for an extra layer of flavor.
“Basil is great with Italian pasta, but it complements a cold soup like this wonderfully too,” Andrés noted on the show. However, some find the soup a tad too sweet for a main course.
Andrés offers a straightforward solution for those who find the soup’s sweetness overpowering. “That’s easily fixed,” he explained. “If you find it a bit too sweet, just add a tiny drop of vinegar. The vinegar will counteract the melon’s sweetness.”
Ingredients for Chef José Andrés’ Chilled Melon Soup
- 1 medium, ripe melon
- 3-4 tablespoons extra virgin olive oil
- 8-10 fresh basil leaves
- 1 tablespoon sherry vinegar (optional)
- A pinch of fine salt to taste
For a final touch, the chef suggests presenting the chilled melon soup like a work of culinary art. Andrés garnishes his creation with melon balls, basil leaves, and a dollop of quark cheese. “Using a little imagination, we’ll have an incredibly well-presented soup,” he concluded.
