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🍲 Refreshing chilled melon and cucumber soup with crispy croutons

188 kcal · 30 min · 4 servings

Refreshing chilled melon and cucumber soup with crispy croutons Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the melon in half and remove the seeds with a spoon.
  2. 2. Peel the melon and cut the flesh into large chunks.
  3. 3. Wash the cucumbers and peel them.
  4. 4. Cut the cucumbers lengthwise into two halves.
  5. 5. Scoop out the seeds from the cucumber halves with a spoon.
  6. 6. Dice the deseeded cucumbers roughly.
  7. 7. Place the melon chunks, cucumber cubes, and yogurt into a pot.
  8. 8. Blend the ingredients with a mixer until you have a creamy soup.
  9. 9. Wash the basil thoroughly under running water.
  10. 10. Shake the basil dry.
  11. 11. Pluck the leaves off the stems.
  12. 12. Finely chop the basil leaves.
  13. 13. Stir the chopped basil into the soup.
  14. 14. Season the soup to taste with salt and pepper.
  15. 15. Place the soup in the refrigerator to chill.
  16. 16. Cut the toast slices into cubes of about 0.5 centimeters.
  17. 17. Heat 2 tablespoons of butter and 1 tablespoon of oil in a pan over medium heat.
  18. 18. Add the toast cubes to the hot pan.
  19. 19. Fry the cubes until crispy on all sides for about 3 minutes.
  20. 20. Season the toasted toast cubes with salt and pepper.
  21. 21. Place the cubes on kitchen paper to absorb excess fat.
  22. 22. Wash the chives thoroughly.
  23. 23. Dry the chives with a cloth.
  24. 24. Cut the chives into fine rings.
  25. 25. Take the cold soup out of the refrigerator.
  26. 26. Stir the soup well.
  27. 27. Finally, adjust the taste of the soup with salt, pepper, and vinegar.
  28. 28. Fill the soup into deep plates.
  29. 29. Sprinkle the soup with the crispy toast cubes.
  30. 30. Garnish the soup with the chive rings.

Nutrition per serving