One of the things I really dislike about the summer in Austin is the heat. It’s oppressive, and it feels like it’s never going to end.
One of the things I love about the summer in Austin is the fruit. I look forward to melon season all spring long.
This year, one of the first farms to have melon at the Sunset Valley market was Buena Tierra.
Fresh melon is crisp and cooling, and I don’t think I’ve ever had melon as delicious as the melon I’ve gotten here in Texas. Maybe it’s the heat?
I’ve also had melons I hadn’t heard of before moving here, my favorite of which is the galia. It’s kind of canteloupey, kind of honeydewy, and all delicious.
And during these really hot days, a chilled melon soup is simple to make, requires no cooking and is really cooling to eat.
One melon, preferably galia
1-2 cups vanilla-flavored yogurt, depending on the size of the melon
Juice of 1 lime
2 tablespoons agave nectar
1/2 inch ginger, grated
1 tablespoons chopped fresh mint leaves
1/2 teaspoon salt
Cut the melon in half, and scoop out and discard the seeds. Scoop the flesh into the bowl of a food processor. Add yogurt, starting with 1 cup. Add the rest of the ingredients, and more yogurt to taste.
Instead of croutons, I like to crush ginger snaps on top.