cucumber, melon and yoghurt gazpacho

9 Aug

Like most things in life, there is an easy way and a hard way.

You can throw an elaborate Sunday brunch for all your friends. (Menu may or may not include ridiculous impossible mushroom quiche; warm potato salad with gherkins and sunflower seeds; cucumber and melon salad with mint, mocha maracons, cream cheese brownies and peach cake with chili sugar.)

Bake frantically for three days between night shifts on chocolate duty at work, wake up early to clean apartment, painstakingly filter 3 litres of cold-brewed iced coffee.

Enjoy being a hostess, if a little like a pushy Italian mamma. Eat, eat, why aren’t you eating?

The next morning, drowsy and still a little full from all the eating, find just a bowl of wilted melon salad left over. Blend with a little yoghurt. Discover it to be delicious and refreshing, worthy of both a restaurant and a hangover cure. The downfall of the salad – a little too juicy between the honeydew melon and the cucumber – is a positive boon for a soup.

It is a beautiful pastel green, with a slight crunch. Sweet and cool, definitely a starter for a hot summer day.

Or, alternatively:

Chop some cucumber, melon and mint. Add a few cubes of feta, yoghurt. Blend and serve with a sprig of mint.

So, which way was more fun?

Cucumber melon and yoghurt soup

per person:

1/2 cup diced cucumber, seeds removed

1/2 cup diced honeydew melon

1/2 cup (125ml) natural yoghurt

a few cubes of feta cheese, preferably marinated with oil and herbs

mint leaves

salt

Deseed and peel melon and cucumber. Chop roughly. Blend with yoghurt and feta and some mint. (If plain feta, add just a drop of olive oil to the mix.) Salt to taste. Chill for a couple of hours. (Or stick it in the freezer for 10 minutes, blend again.)

Serve very cold with a few mint leaves on top.

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