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“Cold soup is a very tricky thing and it is the rare hostess who can carry it off. More often than not the dinner guest is left with the impression that had he only come a little earlier he could have gotten it while it was still hot.”
Iced melon fruits soup/spicy cold soup
It has coalesced of melon and some spices, yes it has a natural and unique taste. Afore inditing about this recipe, I would relish apportioning my experience when I prepared this. One year back, In India, I had gone for an interview to Kerala( India continent) for Food trial. That time I was working in the Radisson hotel as a Demi chef, there was my interview for my next post. I just recollected, in my aliment tribulation menu the Iced melon fruit soup was listed and I had prepared this soup recipe and accommodated to ex-chef. He relished very much and he passed my Food trial, so it was a good experience for me. I mentally conceived it is the right platform to apportion my Iced melon soup/spicy cold soup recipe through my victuals website CHEF KNOWS.
Iced melon fruit soup is a cold and spicy soup that is yare with the puree of musk melon, little ebony salt, mint leaves, and Tobasco sauce. As a result of it look so resplendent and gives unique taste and flavor. Rudimentary, the cold soups are divided into six categories, Basically, the cold soups are divided into six categories, that are
- Sweet soup
- Semi sweet soup
- Savoury soup
- Fruits and vegetable soup
- Cream soup
- Clear soup
The sweet soup usually served at an end of the meal, as a dessert like strawberry, watermelon and musk melon. But the savory soups are highly in texture for which these types of soups are served as an appetizer.
ICED MELON FRUIT SOUP/SPICY COLD SOUP
Its puree of musk melon and finishing with little drops of Tobasco sauce.
- 1 no Whole musk melon (large)
- 1 bunch Mint leaves
- 1/2 tbsp Black salt
- 1 tbsp Honey
- 1/2 tbsp Lemon juice
- Tobasco sauce
Well peel the muskmelon and seedless it, cut into chunk size. In a blender, blend with musk melon, black salt, mint leaves, honey and lemon juice with a 1/4 cup of crushed ice and blend well.
Strain well by a conical strainer and add 4 to 5 drops of Tabasco sauce in it, mix with a whisker and taste it, if needed, more spices as your liking just add some more Tabasco sauce in it.
Keep in the chiller for one hour as a result of the soup will be more chilled when you will be served. After one hour take out the soup from the chiller and mix well with a spoon, Served in a coffee cup or large cup garnishing with a mint sprig.