Authentic home cooking from Spain, with US measurements. 
Chilled Melon and Pineapple Soup
Although I haven't been able to find its exact origin, this soup is made in many regions, each with its own twist. Here’s my version—very refreshing, quick, and delicious.
Chilled Melon and Pineapple Soup
Although I haven't been able to find its exact origin, this soup is made in many regions, each with its own twist. Here’s my version—very refreshing, quick, and delicious.
Open in Cookpad AppSteps
- 1
Clean the melon and cut it into pieces, setting a little aside.
- 2
Drain and chop the pineapple into pieces, reserving 1/2 slice. Pour the juice into a cup. Clean and chop the cucumber.
- 3
Place everything in a blender. Blend well.
- 4
Wash and dry the mint, then add it to the blender along with a pinch of salt and a drizzle of extra virgin olive oil. Blend again. Refrigerate until ready to serve.
- 5
Finely dice the reserved melon and pineapple.
- 6
Pour the soup into bowls. Add the reserved fruit cubes. Grate a little lime zest on top (avoiding the white part) and garnish with mint leaves.
- 7
Serve chilled.
- 8
Cooksnaps
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