Chilled soups... are they SO 2005? I think not. Gazpacho has been popular for decades in the restaurant scene, but I'd like to think that different varieties of chilled soups have gained its fame only in the recent few years. Once a dish becomes popular in restaurants, it's only a matter of minutes till it becomes popular in home kitchens.
So here was my shot at a chilled soup made with honey dew melon, cucumber & mint!
I simply blended all of those ingredients w/ a dash of salt but I'm pretty sure some kind of stock and or thickening agent (yogurt?) would have gave it more "umph."
Garnished with super crispy bacon, I liked it a lot! However I wouldn't serve this at any traditional dinners since most of my guests were more amused by the concept than swoon over by the taste.
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