Print
Chilled Melon Soup with Thai Chile Oil
This chilled melon soup comes together with minimal effort- just whiz all the ingredients in a blender, stick it in the fridge to chill and that’s that. Well, that could be that, but why not double down on the cooling effects of this dish by whipping up a spicy chile oil to drizzle into your soup.
Prep Time 10 minutes
Cook Time 5 minutes
Chilling 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 360 kcal
Ingredients
for the soup:
- 1 cantaloupe or Tuscan melon seeded and chopped
- 1/2 cucumber peeled, seeded and diced
- 1 large shallot minced
- 1/2 cup water
- 3 tbsp. olive oil
- salt and pepper to taste
- Thai basil leaves for garnish
- Thai chiles thinly sliced, for garnish
for the chile oil:
- 1/2 oz. dried Thai chiles
- 1/2 tsp. Szechuan peppercorns
- 1/2 cup olive oil or peanut oil
- pinch of salt
Instructions
-
Place melon, cucumber, shallot, water and olive oil in a blender or food processor and puree until smooth, Season to taste with salt and pepper. Refrigerate for at least 1 hour or until chilled.
-
To make chile oil, place chiles and peppercorns in a food processor and pulse until coarsely ground.
-
Heat olive oil in a small saucepan over medium heat and add chile and peppercorn mixture. Continue to cook over moderate heat for an additional 5 minutes. Add salt, remove from heat and allow to cool completely before using.
-
To serve, ladle chilled soup into bowls and garnish with chile oil, chile slices and Thai basil.
Recipe Notes
Can be made in advance and stored in the fridge.
Can be frozen.