Honeydew Melon & Grape Gazpacho

© 2013 REMCooks.com
© 2013 REMCooks.com

Inasmuch as we’re still roasting in DFW, this is another delicious cold soup. If the weather has cooled where you are, then we’re jealous. So, put this in your recipe book for next summer. It is delightful and very refreshing. You will like this one a lot. 🙂

You would think once September arrived it would start to cool down. Not in DFW. We’re still in the upper 90s with several days roasting around 102+ F. It’s still very much summer here and just hot. Because it’s hot I really have been on a cold soup kick. You really need refreshing meals in heat like this. Thankfully, we still are seeing an abundant supply of fresh, local produce. As a result, we have been hitting the farmers markets most weekends. You just have to go early in the morning because by noon we’re close to 100 F. 😮 After then, you just wilt from the heat.

On our trip to the farmers market last week, they had some very nice melons. Right now, melons are everywhere. Now, Baby Lady loves, loves, loves her some watermelon. She eats it for breakfast, makes watermelon water and even watermelon margaritas. She also loves cantaloupe which is a traditional breakfast item in the summer. While I like cantaloupe and watermelon, I really like honeydew melons. So, I’m always excited when I find nice, ripe honeydew melons. Given it’s melon season, there were lots of melons at the market. They had casaba melons, cantaloupe, watermelons of various kinds and sizes and some really nice looking honeydew melons. Given we had eaten a lot of watermelon and cantaloupe of late, we opted to buy the honeydew this time around and left to do a little more shopping. As we went to our next stop I couldn’t help but think about the nice, ripe honeydew we had purchased. (Yes, my mind really works this way) I was so pleased with the way the cantaloupe gazpacho came out I had decided I would try a honeydew melon gazpacho but was pondering what ingredients to use. So, as I was pondering honeydew melon gazpacho I came across some beautiful white grapes. Grapes and honeydew melons are a perfect combination so I bought some. Next came the English cucumber because you can’t make gazpacho without a cucumber. We then made it home, put up the groceries except the melon, grapes, and cucumber. Then I pondered reality a little more. My mint in the backyard is lovely right now with such a wonderfully clean and refreshing flavor. OK, that would go nicely in the gazpacho. We also had some scallions and celery to make this a sweet and savory gazpacho. Then I saw the 3 beautiful, small red Serrano chiles on the plant and a nice homegrown pomegranate that fell off of the tree. How nice, a refreshingly cold, sweet, savory soup with a little kick and some crunch to it. That’s the ticket. It all began to come together in my mind and this is what we did.

Ingredients:

  • 1/2 honeydew melon, peeled, seeded & chopped (roughly 5-6 cups)
  • 2 cups green seedless grapes
  • 1 English cucumber, peeled, seeded & chopped
  • 2 large stalks celery, coarsely chopped
  • 1 scallion, white and light green parts only, chopped
  • 1 Serrano chile, seeded & chopped (I used 3 small red ones from our garden but you can substitute jalapeño if you want it milder)
  • 1/4 cup fresh mint leaves, chopped
  • 2-1/2 limes, juiced
  • sea salt, to taste
  • Mexican crema, sour cream or yogurt, for garnish
  • melon balls for garnish,
  • halved grapes, for garnish
  • pomegranate seeds, for garnish (optional)
© 2013 REMCooks.com
© 2013 REMCooks.com

Instructions:

In a blender or food processor, add the grapes

© 2013 REMCooks.com
© 2013 REMCooks.com

then the celery

© 2013 REMCooks.com
© 2013 REMCooks.com

Puree.

© 2013 REMCooks.com
© 2013 REMCooks.com

Because the celery has a lot of fibre and the grapes have skins, strain the celery/grape puree through a fine mesh strainer.

© 2013 REMCooks.com
© 2013 REMCooks.com

Now, add the cucumber,

© 2013 REMCooks.com
© 2013 REMCooks.com

the honeydew melon

© 2013 REMCooks.com
© 2013 REMCooks.com

mint,

© 2013 REMCooks.com
© 2013 REMCooks.com

scallion

© 2013 REMCooks.com
© 2013 REMCooks.com

Serrano chiles

© 2013 REMCooks.com
© 2013 REMCooks.com

and puree

© 2013 REMCooks.com
© 2013 REMCooks.com

Add salt,

© 2013 REMCooks.com
© 2013 REMCooks.com

the strained celery/grape juice

© 2013 REMCooks.com
© 2013 REMCooks.com

lime juice

© 2013 REMCooks.com
© 2013 REMCooks.com

and blend to incorporate

© 2013 REMCooks.com
© 2013 REMCooks.com

Put in the refrigerator and chill at least half an hour before serving.

To serve

Put a dollop of sour cream in the middle of the plate and add 3 melon balls

© 2013 REMCooks.com
© 2013 REMCooks.com

Add 2 halved grapes

© 2013 REMCooks.com
© 2013 REMCooks.com

Pour soup around the garnish

© 2013 REMCooks.com
© 2013 REMCooks.com

Sprinkle with pomegranate seeds

© 2013 REMCooks.com
© 2013 REMCooks.com

Serve & enjoy

© 2013 REMCooks.com
© 2013 REMCooks.com
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13 thoughts on “Honeydew Melon & Grape Gazpacho”

    1. Thanks, Eva. We’re looking forward to some cooler climate but it will just have to wait. This coming week we’re supposed to hit 100+ F at least 2 days. After next week, however, we’re supposed to be done with the 100s F although there is very little difference between 98 & 100. It will be October before we see Fall temperatures.

  1. Very elegant Richard. Though, I would have taken the seeds out of the two halved grapes!
    The weather here has taken a real turn dropping from around 75 high on Thursday to 55 yesterday with wind and rain. I know, I was out cycling in the mountains. I would have loved this on Thursday.

    1. Hi, Conor. Thanks for the nice compliment. I, too, hate it when you get seeds in seedless grapes. 😉 I guess you’re now in braising weather so more chile dishes are in order. 🙂

    1. Thanks, Karen. We’d gladly take some of the cool Maine weather because it really is downright hot. In another 10 days, however, I will be in Maine to see Daniel. He is having surgery 9/19 and we promised one of us would go up to help him for a week. So, I’m looking forward to cooler weather and some fresh lobster. 🙂

  2. This is such a great dish, Richard, and would be perfect for the sweltering days you’re enduring. As always, you’ve thought of everything for the plating, those pomegranate seeds adding both color and crunch. Today we hit the mid-90s and we may get a couple degrees higher tomorrow. Things cool off after that, with a high of 65˚ forecast for Friday: chili weather! 🙂

    1. Thanks, John. This was a fun and tasty dish. We were going to serve it with some cream cheese, cucumber, walnut finger sandwiches but I forgot to get another cucumber. Oh, well. We didn’t need the extra calories anyway and the soup was very tasty and refreshing. 🙂

  3. Whatever did we do before the advent of kitchen appliances! Such a great use for melons & grapes, with that spicy kick of gazpacho. Indeed I might need to switch to cool summer dishes (for though) it’s spring here, we’re already in the 30C/86F summer like days! 🙂

Food for thoughts

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