There must be something in the air – the last month of summer sees the release of not one cold, white soup, but two! Heady times indeed. This honeydew melon soup recipe the is the opposite of our Spanish garlic soup – it?s sweet, creamy and oh-so-fruity. Based around coconut and sweet melon you?ve got a really soft, delicate dish on your hands.
Obviously a good honeydew melon is critical to this soup, and it?s important to pick the right one. Golden honeydew melons are also often widely available, and work perfectly for this recipe too.
Being Picky for our Honeydew Melon Soup
An unripe melon is definitely not what you want- it?s important to think ahead. A ripe melon will be softer and sweeter – perfect for soup! First up – when are you cooking" If it?s today, you?ll need a melon that?s ripe now. If it?s for later in the week then you can choose a melon that will continue to ripen at home.
Skin
A ripe honeydew melon colour should range from white through to yellow or gold. Green means a melon is not ripe and was possibly (though not always) harvested too early. The skin should also not be shiny and slippy, but more dull and ?grippy?. Ridges and dimples are fine.
Smell
Give your melon a good sniff! It should have a slightly sweet edge to it – perfect. Nauseatingly sweet means it?s gone too far, and will probably be soft and mushy inside.
Squeeze
Prod your melon! Gently press the opposite end of where the stem connected to the melon. It sh...