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Kitchen Guy's
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4 medium cucumbers, peeled and cut into medium dice |
2 Tbsp. fresh mint, chopped |
Here's how to make it:
Combine the cucumbers, green onions, melon, chile, vinegar and herbs, with a drizzle of olive oil in a large bowl. Add about a tablespoon of coarse salt. The cucumbers will give off a lot of juice. Remove about two-thirds of the mixture and puree roughly in a blender or food processor. Don't make the mixture too fine.
Return pureed mix to the rest of the ingredients and place the bowl in a larger bowl of ice, to help chill the mix.
To make a topping for the cold soup, in another bowl mix yogurt, 2 tablespoons of olive oil, lemon juice and parsley and refrigerate.
Serve the soup in chilled bowls and top with a spoonful of the yogurt mixture.
Send your questions and comments to me at chefjim@kitchenguy.biz