Cucumber Melon Shooters with Pomegranate

Mario Batali
Servings: 6 - 8
under 5 min

These are perfect for any party!

  • Ingredients
  • step-by-step directions
Cucumber Melon Shooters with Pomegranate
  • 2 English cucumbers (peeled, halved lengthwise, seeded, chopped, chilled)
  • 2 cups honeydew (peeled, seeded, chopped, chilled)
  • 1 cup plain Greek yogurt
  • 1 lemon (juice and zest)
  • 1 lime (juice and zest)
  • 1 serrano chili
  • 1/2 cup extra-virgin olive oil (plus more to garnish)
  • 2 tablespoons dill (chopped, plus sprigs to garnish)
  • 12 cilantro leaves (to garnish)
  • 1/4 cup pomegranate seeds (to garnish)
  • piparra peppers (to garnish)
  • Kosher salt and freshly ground black pepper (to taste)
  • In the carafe of a blender, add the cucumbers, honeydew, yogurt, lemon juice and zest, lime juice and zest, and serrano chili and blend until almost smooth.
  • While the machine is running, gradually add the olive oil, dill and cilantro and blend until incorporated. Season with salt and pepper. Ladle 3 ounces of the soup into old fashioned glasses filled with ice and garnish with a drizzle of olive oil, dill sprigs, cilantro leaves, a sprinkling of the pomegranates and a piparra pepper.
  • Tip: Make the soup in advance and keep in the refrigerator until ready to serve.
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