This refreshing soup is a great starter for dinner on a warm summer evening.
When we visit Quebec, we always set time to visit our dear friends, Paul and Caroline. They are two of the warmest, kindest, genuine, and hard working people I’ve ever met.
Aside from their normal day jobs, they’re both musicians—Paul an organist and Caroline a pianist—and they also juggle all the responsibilities that come with living on a small farm.
Since our last visit, we heard they got several farm animals—angora goats, a donkey, ducks, and rabbits—and we were excited to have our little one check them out. He was giddy with delight to finally see some of the animals he had only seen before in books.
For our summer evening meal she served a starter of Soupe Aux Deux Melons (Two Melons Soup). Velvety smooth in texture and deliciously refreshing on a warm evening, when my husband and I each took our first spoonfuls, we immediately said “Mmmm!” Caroline’s version was made with a bit of Worcestershire sauce. To make mine fully vegetarian I used gluten-free Tamari sauce instead.
2 cups cantaloupe melon, cut in chunks
2 cups silken (soft) tofu, divided
1 teaspoon ginger, grated
1/2 teaspoon gluten-free Tamari sauce or vegan Worcestershire sauce, divided (OPTIONAL)
2 cups honeydew melon, cut in chunks
1 teaspoon fresh mint, chopped (keep a few leaves for garnish)
salt and pepper (optional)
**sweetener (sugar, maple syrup, honey, agave, etc) of choice (optional)
In a high speed blender or food processor, purée cantaloupe and 1 cup of tofu. Add ginger, 1/4 teaspoon Tamari sauce, and a tiny small pinch of salt and pepper. Pour into a container and refrigerate cantaloupe mixture for at least one hour.
Rinse blender or processor and repeat the same process with the honeydew: purée honeydew with tofu, add mint, Tamari sauce, and a tiny pinch of salt and pepper. Pour into another container and refrigerate honeydew mixture for at least one hour.
To serve, carefully pour the two purées of the melons simultaneously in individual bowls. Use a knife, to delicately create a motif and garnish with mint or melons if you’d like. Enjoy!
Notes: Plain yogurt can be used instead of tofu, if you prefer. Be sure to use ripe melons, as it will impact the flavor and sweetness.
The recipe can be made without the Tamari or salt and pepper if your melons are flavorful.
For garnish and added contrast, I puréed an extra 1/4 cup or so of just cantaloupe and swirled it in the mixed soup with a knife. This was done purely for aesthetics and is not necessary for the recipe.
Finally, I also posted this recipe on Food52.
**UPDATE: If you use ripe melons they should be sweet. However, if you’d like this soup a little sweeter, feel free to use your sweetener of choice and sweeten to taste. Also, I often make this soup without Tamari sauce or Worcestershire sauce.