This is a wonderful chilled soup that I had a version at Sonnenberg Gardens. I wished I had made it during the hot days of winter – but it really is good any time. Plus it is healthy with a lot of great ingredients combined together with a wonderful flavor profile! You feel a bit healthier after eating it!! For this version I used yogurt to have a thinner consistency similar to a soup. A Greek yogurt could be substituted if you don’t mind a thicker consistency. As always it is fun to experiment with different ingredients and this recipe should get you started! Enjoy and have a wonderful weekend!
1 Melon, deseeded, de-rined, and chopped
Strawberries – about a dozen and a few for garnish
2 cups Yogurt, plain
1 Half-pint light cream
1 tbsp Nutmeg
1 tbsp Ground Cardamom
3 – 6 tbsp Honey
Place chopped melon and strawberries in a food processor and blend until desired texture. Pour into a large bowl that has a cover to allow you to store it in the refrigerator. Blend in the honey, nutmeg, and ground cardamom. Then add the yogurt, light cream, and blend. Do a taste test because you might want to add more spices and honey. I like to serve with extra strawberries on top with basil. You could blend some basil into the soup or even use mint.