Honeydew Melon Soup with Serrano Chili, Crèma and Roasted Almonds

Photos by Michael Piazza / Styled by Catrine Kelty

The inspiration for this recipe is a book by the late Marilyn Tausend, founder of Culinary Adventures Inc., a regional Mexican cooking tour company. She learned this dish in Apatzingan, Michoacan, Mexico. It’s perfect for a summer in New England when the melons are ripe and mint is fresh from the garden.

Serves 6

1½ pounds peeled and seeded honeydew melon flesh, about 1 small melon
1 tablespoon lemon juice
½ cup packed fresh mint leaves plus 6 pretty leaves for garnish
¼ cup Champagne or sparkling white wine
2 Serrano chilies, sliced (reserve 6 thin slices for garnish); add another chili if you like the heat
salt and pepper to taste
3 tablespoons crèma or crème fraîche, divided
1 cup roasted, peeled, salted Marcona almonds, chopped

In a blender, purée the melon, lemon juice, mint, Champagne and chilies until you have a smooth and silky purée. Season to taste with salt and pepper.

Serve the soup chilled in 6 small glasses or bowls, each topped with a dollop of crèma/crème fraîche, a mint leaf, a slice of chili and a sprinkle of chopped almonds.

This recipe appeared in the Summer 2021 issue as part of a larger story on Mexican BBQ.