Ginger Zest for Melon Soup
Sunday, September 16, 2012
This summer the melons were abundant, and my favorite way to enjoy them was in a savory chilled soup. I used a single basic template: 1 small melon, cut into chunks; 1 small cucumber, peeled seeded and cut into chucks; 3/4 cup plain yogurt; 1 small bunch of fresh herbs (usually some type of mint or basil); and salt and pepper to taste. Each time, I would like to vary it as much as I could. One night, I drizzled some Morris Kitchen’s Ginger Syrup as I might drizzle olive oil over a gazpacho. The sharpness was a nice contrast to the bland sweetness of melons. In the form of drizzled oil, there was a lovely capriciousness in the spoonful: just a trace in some spoonfuls, searing in others. The Ginger Syrup can be found at Art in the Age in Old City.