Chilled salsa soup
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Chilled salsa soup
Cucumber and melon are a cool combo in this easy chilled soup. For a vegan take, why not try replacing the soured cream in the soup with a dairy-free yogurt or plant-based milk
Serves: 6
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
131Kcal
Fat
7gr
Saturates
4gr
Carbs
14gr
Sugars
8gr
Fibre
1gr
Protein
3gr
Salt
0.6gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 600g Galia melon, peeled and deseeded
- 1 cucumber, peeled and seeds removed (approx. 250g)
- 15g fresh coriander leaves
- 2 spring onions, very finely sliced
- juice of 1 lime
- 120g Gran Luchito tomatillo salsa
- 100g soured cream, plus extra 4 tbsp to serve
- 25g fresh white breadcrumbs
- a handful of tortilla chips, crumbled (opt for your favourite flavour)
- 2 tsp chipotle chilli flakes
- extra virgin olive oil, to drizzle
Step by step
- Finely dice 50g each of the melon and cucumber and set aside. Roughly chop the rest of the melon and cucumber and transfer to a blender; set aside. Finely chop half the coriander and toss with the finely diced cucumber and melon, the spring onions and half the lime juice with a large pinch of salt. Set aside in the fridge until ready to serve.
- Return to the blender: add the remaining coriander and lime juice, along with the tomatillo salsa, soured cream and breadcrumbs. Blend until completely smooth. Strain through a fine-mesh sieve into a bowl, cover and place in the fridge until completely chilled.
- To serve, divide the soup among six bowls (not too deep) and dress with the remaining soured cream, reserved cucumber and melon mixture, tortilla chips, chilli flakes and a drizzle of extra virgin olive oil.
