1 (4-1/2-pound) cubed Kiss melon, about 6 cups
Cut about 1 cup of the melon chunks into a small dice, and in a medium-sized mixing bowl, combine them with the cucumber and 1/4 cup of the onion. Set aside in the refrigerator to chill.
Add the melon, water, Yuzu juice, vinegar and jalapeño to a blender. Blend until smooth and creamy. Season to taste with sea salt and sugar if necessary. Refrigerate the soup until well chilled, at least 1 hour.
Stir the melon mixture and divide among 6 soup bowls. Pour the soup into the bowls. Garnish each serving with the chives.You can make this as early as the night before. Keep the melon-cucumber mixture separate until you're ready to serve.
©2011 Cooking On The Weekends/Blazingbright Inc.