Cucumber Melon Soup Gets Ink in The Washington Post
31 August 2008 by Jean Johnson
It’s been a year to date that cucumber melon soup first got mention here on the blog. No wonder, cucumbers are hanging heavy on the vines and spilling out of produce bins everywhere when harvest rolls around. So too, the melons–sweet, ripe, and fragrant at summer’s end.
Not really a surprise then, that The Washington Post singled out Cucumber Melon Soup as an example of how measure free cooking works. The article, “Looking to Scale Down a Recipe” Go Figure,” ran 27 August 2008, and we are very pleased to have made the pages of this highly regarded newspaper.
Black’s pick was more on target than she probably realized, because cuke soup was also featured at the book launch along with other tidbits. It got rave reviews.
So Here’s the recipe straight from Cooking Beyond Measure, page 105:
Recipe Note
Give chilled cucumbers and cantaloupe a spin in the blender with a seeded jalapeno, salt, pepper, and tarragon vinegar.
Garnish this lean and serene drinkable smoothie with slices of melon or toasted coconut.
