Ingredients

  • 2 large cucumbers peel & deseed
  • 1 medium honeydew melon peel & deseed
  • 1 bunch arugula
  • 3 sprigs fresh dill
  • 3 sprigs mint
  • 1 tablespoon fresh tarragon
  • 2 tablespoons white wine vinegar
  • 1 clove garlic
  • 1 small chile, jalapeno
  • 290 milliliters carrot juice
  • 150 milliliters yogurt greek
  • 6 tablespoons olive oil, virgin
  • salt and pepper
  • Garnish
  • 6 sprigs dill
  • crushed ice

Directions

1. Finely dice half of 1 cucumber and 1 slice of melon and reserve.
2. Chop remaining cucumber, melon and purée with arugula, dill, mint, vinegar, garlic, chile and half carrot juice until smooth. Gradually blend in remaining juice, yogurt and oil. Season to taste with salt and pepper. Refrigerate until cold.
3. To serve: pour into soup bowls and garnish with reserved cucumber and melon, crushed ice cubes and sprigs of dill.



Categories
cold, soups
Keywords
soups, cold
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