Recipe Book Reviews The Soupbox Cookbook

Published on March 29th, 2013 | by Heather Carr

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The Soupbox Cookbook Review and Chilled Melon Recipe

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The Soupbox CookbookThe Soupbox Cookbook: Sensational Soups for Healthy Living offers up a wide selection of soups for all occasions and all seasons. The Chilled Melon Soup recipe is perfect with Easter dinner or any springtime meal.

The Soupbox restaurant is located in Chicago and receives high rankings on Citysearch and Yelp. 125 of their tasty soups are now in The Soupbox Cookbook. Most are very easy to prepare.

Not only are the recipes delicious, but the cookbook itself is gorgeous to look at with full-page photographs of nearly every soup. The Soupbox Cookbook is great for cookbook collectors and cooks alike.

The chapters are sorted by main ingredient:

  1. Va Va Vegetables
  2. Sausage, Beef and Bacon and Other Meaty Flavors
  3. Chicken and Other Feathered Friends
  4. Creamy, Cheesy or Tomato-Y Soups and Bisques
  5. Fantastic Fish, Seafood and Other Hearty Chowders
  6. Hearty Stews and Chilis from All Over the Map
  7. Light, Warm-Weather Soups
  8. A Word on Stock

The Soupbox Cookbook is available in hardback for about $16 on Amazon.

Chilled Melon Soup

Chilled Melon Soup

This unique and delicious change-of-pace soup that stands equally well as a first of last course. I eat this soup in the heat of summer with open-faced sandwiches and some sweet tea for lunch.

Ingredients

  • 1 medium and ripe cantaloupe, peeled, seeded and cut into chunks
  • 1 medium and ripe honeydew, peeled, seeded and cut into chunks
  • 1 large cucumber, peeled, seeded and cut into chunks
  • 1 cup orange juice
  • 1 tbsp honey
  • ¼ tsp salt
  • ¼ tsp ground ginger
  • Pinch cayenne pepper (be careful not to rub your eyes)
  • 1 cup plain yogurt
  • Fresh mint leaves

Cooking Instructions

Put the melon, cucumber and orange juice into a blender, and puree until smooth. Pour out into a large bowl and add the honey, salt, ginger and cayenne. Mix well with a whisk to combine. Put the soup into the refrigerator for one hour. Remove and ladle into bowls. Garnish with a dollop of yogurt and a few mint leaves.

Cook’s Note: I use this exact recipe (minus the yogurt and cayenne) to make popsicles for my daughter. Some people prefer to blend the yogurt into the soup but I prefer the presentation of adding it at the end.

Also, I don’t thump or shake melons to see if they are ripe, I let my nose tell me instead. The best melons will be the most fragrant.

Serves 6
Prep time: 20 minutes
Cook time: 1 hour in the refrigerator

Images from The Soupbox Cookbook

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About the Author

Heather Carr loves food, politics, and innovative ways to make the world a better place. She counts Jacques Pepin and Speed Racer among her inspirations. You can find her on Facebook or .



  • http://fatlossfactorinvestigator.org Jess

    Ingredients look more like a desert than a soup. Still looks great but I’d rather eat after a meal than during.

    Just sayin. :/

  • Heather Carr

    I agree. I can imagine having it as a snack by the pool on a summer afternoon.

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