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Chilled Honeydew Ginger Soup


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Chilled Honeydew Ginger Soup


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Chilled Honeydew Ginger Soup


  • Prep Time : 10 min
  • Ready Time : 10 min




  • 1 large ripe honeydew melon, peeled, seeded and cubed (approximately 8 cups)
  • 1½ cups coconut milk
  • ¼ cup honey, plus more to taste if the melon is not very sweet
  • ¼ cup fresh lime juice
  • 2 tablespoons freshly grated ginger
  • Pinch of sea salt, plus more to taste


  • chopped crystallized ginger, fresh mint leaves, sour cream


Blend: Place melon, coconut milk, honey, lime juice, ginger and a pinch of salt in the bowl
of a food processor or blender. Process until the mixture is smooth, about 1-2 minutes.
Season to taste with salt and additional honey if needed. Ladle soup into bowls and garnish
with a dollop of sour cream sprinkled with chopped crystallized ginger and a mint leaf.
Serving Option: Soup can be served in small scooped out melon halves.

Plan ahead: Soup can be made 2 days ahead and stored in a tightly sealed container in the refrigerator.

Cook’s tip: Freshly grated ginger keeps beautifully in the freezer so you can always have some on hand.  Just remove the peel with the back of a metal spoon then grate finely with a microplane – no need to defrost!


About Rebecca Naumberg


Order your copy of the Dash Cookbook at GetYourDash.com, all proceeds go to TAG, Mention JoyofKosher and get Free Shipping. Rebecca is a lawyer by trade and loves to cook. The recipes featured in dash are sampling of Rebecca's collection. She coauthored the Dash Cookbook with Sori Klein. Available from The Torah Academy for Girls.

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