Chilled Melon, Ginger, Kumara and Yoghurt Soup


Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

Any ripe aromatic melon will work well with this, except watermelon, which is too watery. Make the soup a day ahead if you can so the flavours become more rounded. If you think it needs thinning, just mix in some melon or apple juice.


  • 2 tablespoons light olive oil
  • 1 large kumara, about 400 g/14 oz, peeled and diced
  • 1 medium leek, sliced and washed well
  • ½ red chilli, sliced
  • 1–2 thumbs fresh ginger, peeled and finely sliced
  • 400 ml (13 ⅔ fl oz) water
  • 1 teaspoon fresh thyme
  • 1 small teaspoon salt
  • 1 medium-large ripe melon, de-seeded, peeled and roughly chopped
  • 400 ml (13 ⅔ fl oz) thick yoghurt, plus a little extra for garnish
  • salt and pepper
  • chives for garnish


    Heat a heavy saucepan and add oil, kumara and leek. Cover and fry over a moderate heat, stirring occasionally. Once kumara begins to colour, add chilli and ginger and continue to cook, covered, until kumara is tender.

    Add water, thyme and salt and rapidly simmer, covered, for 10 minutes. Remove from heat and cool for 20 minutes. Purée soup to a fine texture, adding melon at the same time. Cool completely, then whisk in yoghurt and refrigerate overnight. The next day, season to taste.

    To serve, ladle soup into chilled bowls, add a teaspoon of yoghurt and sprinkle some chives on top.