I love chilled soups, especially in the heat of the summer. Usually, gazpachos come immediately to mind and that’s what I tend to order or make at home (click here for a tasty recipe I posted last summer.) However, several years ago Brad and I were at this great little French restaurant in Charleston, S.C., Gaulart & Maliclet French Café (98 Broad St, Charleston, S.C. 29401), and I had a wonderful and refreshing cucumber and melon soup that was one of the lunch specials. It was a humid and hot day in Charleston, and that soup hit the spot. Unfortunately, on subsequent visits the soup has not been available – I wish it was a permanent fixture on the menu!

I’ve been trying to replicate this soup each summer, especially when it is so hot like it is now, and have finally come up with a recipe that is pretty darn good. One thing I’ve added is a radish and celery salsa that also has Granny Smith apples in it. The zesty radishes, crisp and crunchy celery, and sweet and tart apples make a great salsa, which pairs excellently with the cucumber and melon soup.

Cucumber and Melon Soup

Ingredients (makes about 4 servings, 1 cup each)

• 2 cups of peeled, seeded and chopped cucumber
• 1 ½ cups honeydew melon, chopped
• 6 oz. plain yogurt (I used Greek)
• 1/3 cup cilantro leaves
• 15-20 mint leaves, plus sprigs to garnish
• Kosher salt and fresh ground pepper to taste

Preparation

Place all of the ingredients into a blender or food processor.

Mix until smooth. Take a small taste to see if you need to adjust any of the seasonings. Chill for several hours before serving.

I like to garnish this soup with a few spoons of radish celery salsa (recipe follows) and serve it with some warm French bread. Or you can make some fresh garlic croutons to top it instead of the salsa.

Radish celery salsa (adapted from a recipe by Betty Crocker)

Ingredients

• ½ cup chopped radishes
• ½ cup chopped celery
• ½ cup chopped peeled Granny Smith apple
• 2 green onions, chopped
• 5-6 fresh sweet basil leaves, cut into small pieces
• 1 ½  tablespoons extra virgin olive oil
• 1 tablespoon honey
• 1 tablespoon cider vinegar
• 1 tablespoon fresh lime juice
• Kosher salt and fresh ground pepper to taste
• Hot sauce to taste

Preparation

Place the radishes, celery, apple, onions and basil leave in a large bowl and mix well.

In another bowl, whisk together the olive oil, honey, vinegar and lime juice.

Add this dressing to the chopped veggies. Season with salt, pepper and hot sauce to taste, and chill for several hours.

Ladle the chilled soup into a bowl and add a few spoons of the salsa and a sprig of mint. Serve with some warm French bread.

Bon appétit!

Eat, drink and be merry!

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