Melissa Clark's Cantaloupe and Yogurt Soup with Toasted Cumin Salt

Friday, July 27, 2012

Makes 4 to 6 servings

2 pounds peeled and cubed cantaloupe (8 cups)
1 cup plain yogurt
1/2 to 1 jalapeno, to taste, seeded and finely chopped
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
1 teaspoon whole cumin seed
2 teaspoons coarse sea salt

1. Combine cantaloupe, yogurt, jalapeno, lemon juice and salt in a blender and puree until smooth. Pour into a bowl, cover tightly with plastic wrap and chill for 1 hour.

2. In a small skillet over medium heat, toast the cumin seeds until fragrant, about 1 minute. Pour into a mortar and pestle and add coarse sea salt. Pound the mixture a few times until the cumin seeds are lightly crushed. If you don’t have a mortar and pestle, put the cumin and salt onto a cutting board and either smack it with the side of a heavy cleaver or knife, or roll over them with a rolling pin or the side of a wine bottle.

3. To serve, ladle soup into individual bowls. Garnish with cumin salt.


More in:

News, weather, Radiolab, Brian Lehrer and more.
Get the best of WNYC in your inbox, every morning.

Leave a Comment

Register for your own account so you can vote on comments, save your favorites, and more. Learn more.
Please stay on topic, be civil, and be brief.
Email addresses are never displayed, but they are required to confirm your comments. Names are displayed with all comments. We reserve the right to edit any comments posted on this site. Please read the Comment Guidelines before posting. By leaving a comment, you agree to New York Public Radio's Privacy Policy and Terms Of Use.



Supported by