CHILLED CANTALOUPE SOUP
Very refreshing fruit soup, served chilled. Great for luncheons. Garnish with mint if desired.
Provided by akhowell
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 4
Steps:
- Peel, seed, and cube the cantaloupe.
- Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth. Transfer to large bowl. Stir in lime juice, cinnamon, and remaining orange juice. Cover, and refrigerate for at least one hour. Garnish with mint if desired.
Nutrition Facts : Calories 69.4 calories, Carbohydrate 16.4 g, Fat 0.3 g, Fiber 1 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 15.6 mg, Sugar 13.7 g
CHILLED MELON SOUP
Looking for something to put pizazz in a summer luncheon? Try this pretty, refreshing soup with a kick of cayenne pepper to get the conversation going. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place the orange juice, yogurt and cantaloupe in a blender; cover and process until pureed. Add the honey, salt, nutmeg and cayenne; cover and process until smooth. Refrigerate for at least 1 hour before serving. Garnish with mint sprigs.
Nutrition Facts : Calories 82 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 126mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
CHILLED WATERMELON SOUP
This simple, refreshing gazpacho-like chilled soup depends on the sweetness of the watermelon, tempered by the addition of olive oil, vinegar, lime juice and salt, to create the perfect balance of flavors. A little spiciness in the form of cayenne or crushed red pepper is welcome, too, as is an extra squeeze of lime juice at the table.
Provided by David Tanis
Categories dinner, lunch, soups and stews, appetizer, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put 5 cups of diced watermelon in a food processor or blender and blitz to a purée. Strain purée through a fine-meshed sieve into a bowl. You should have about 4 cups purée. Season with salt and pepper and cayenne, 1 tablespoon vinegar and 2 tablespoons lime juice. Taste and adjust seasoning. Chill bowl on ice or refrigerate.
- To serve, place remaining diced watermelon, honeydew melon and cucumber in a small mixing bowl. Toss with a little salt and pepper, 2 tablespoons lime juice and 2 tablespoons olive oil. Divide mixture evenly into chilled soup bowls.
- Ladle watermelon purée into each bowl. Sprinkle with chives, basil and mint. Add a sprinkle of crushed red pepper and flaky salt if desired. Pass lime wedges separately.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 652 milligrams, Sugar 16 grams
CHILLED CANTALOUPE SOUP
Chilled Cantaloupe Soup is super easy and so refreshing! Serve it as a starter for an elegant lunch, light summer supper or as a healthful late afternoon "pick-me-up!"
Provided by By: Carol | From A Chef's Kitchen
Categories Soups and Stews
Time 15m
Number Of Ingredients 8
Steps:
- Cut the melon in half and remove all the seeds and fibers. Slice into 8 slices and peel.
- Cut into 1/2-inch cubes and place in a large bowl.
- Add the orange juice, yogurt, honey and white wine vinegar. Puree with an immersion blender or in a food processor or blender in batches until smooth.
- Adjust sweetness with honey and add a pinch of salt to taste. Serve garnish with orange slices and basil or mint sprigs.
Nutrition Facts : ServingSize 1, Calories 155 kcal, Carbohydrate 34 g, Protein 7 g, Cholesterol 3 mg, Sodium 42 mg, Fiber 1 g, Sugar 32 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, UnsaturatedFat 2 g
CHILLED MELON SOUP
This refreshing summer soup is a great starter for dinner on the patio on a summer evening. Try any variety of melon in this recipe. Serve leftover soup with salad for lunch the next day.
Provided by Marie Simmons
Categories Healthy Vegetarian Soup & Stew Recipes
Time 2h40m
Number Of Ingredients 12
Steps:
- Dice enough melon to measure 1 cup and combine in a small bowl with cucumber, 2 tablespoons lime juice and scallion green. Cover and refrigerate until ready to serve the soup.
- Place the remaining melon and 4 tablespoons lime juice in a blender. Chop the whole scallion and seed and chop jalapeno; add to the blender along with water, orange zest, orange juice, ginger and salt. Blend until smooth and creamy. Taste and add more lime juice, jalapeno and/or orange juice, if desired.
- Refrigerate the soup until chilled, 2 hours.
- Stir the reserved diced melon mixture and divide among 4 soup bowls. Pour the soup into the bowls. Garnish each serving with cilantro (or mint) and yogurt (or creme fraiche), if using.
Nutrition Facts : Calories 62.4 calories, Carbohydrate 15.7 g, Fat 0.3 g, Fiber 1 g, Protein 1.3 g, Sodium 97.5 mg, Sugar 11.8 g
CHILLED MELON, CUCUMBER, AND MINT SOUP
For an extra hint of sweetness, drizzle the soup with a bit of honey just before serving.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Peel, halve, and seed 2 cucumbers, then coarsely chop. (You should have about 4 1/2 cups.) Halve and seed remaining (unpeeled) cucumber; cut into a 1/4-inch dice. Working in batches, puree chopped cucumbers, melon, 1/2 cup lime juice, mint, and ice in a food processor or blender. Season with salt and more lime juice. Transfer soup to a bowl, cover, and refrigerate until ready to serve, up to 2 hours.
- Smear 1/4 cup yogurt onto two sides of each serving bowl. Spoon chilled soup into bowls, drizzle with oil, and sprinkle with diced cucumbers and mint. Serve, with lime wedges.
CHILLED MINTY COCONUT MELON SOUP
Chilled coconut milk and honeydew with an infusion of mint and melon liqueur make a delightful start to a meal. Served in a chilled, small soup cup and garnished with a sprig of peppermint. Every time it gets wows!
Provided by Jeffrey MacNair
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 2h15m
Yield 6
Number Of Ingredients 4
Steps:
- Cut the honeydew melon in half and remove the seeds. Press the seed pith through a fine mesh sieve over a bowl, and reserve the resulting liquid. Discard the seeds. Cut the melon into sections, and remove the rind.
- Place the melon and reserved melon liquid into a tall pot. Puree with a stick blender. Alternately, you can puree the ingredients in a blender. Add the coconut milk, then continue blending until smooth. Stir in the melon liqueur.
- Remove the small tips on each sprig of mint, and reserve for garnish. Stack the remaining mint, then begin rolling the mint into a ball, securing with kitchen string. Drop the rolled mint into the pot with the melon soup. Cover and refrigerate for 2 hours or overnight.
- Remove mint before dividing the soup into chilled cups. Garnish with the reserved mint tips.
Nutrition Facts : Calories 207.2 calories, Carbohydrate 27.6 g, Fat 8.4 g, Fiber 2.1 g, Protein 2.2 g, SaturatedFat 7.2 g, Sodium 44.5 mg, Sugar 23.4 g
HONEYDEW MELON SOUP
From Family Circle magazine, June 2013 issue. It says, "Chilled fruit soups are perfect for hot days when you want something light. This pretty puree of melon, mint and yogurt is a great summer appetizer - and a breeze to make." Cook time doesn't include several hours of refrigeration time.
Provided by mersaydees
Categories Melons
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Add first 5 ingredients to the bowl of a food processor. Pulse a few times to combine, then process until smooth. Refrigerate for a few hours before serving.
- To serve, divide soup among 4 bowls. Stir a tablespoon of the yogurt into each bowl. Toss a couple of the melon balls, mint, and pistachios (if using) into each.
COLD MELON SOUP
Many different types of melons can be used in this cool, fresh soup, however, honeydew melons defnitely are the best.
Provided by morgainegeiser
Categories Melons
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a blender container, combine honeydew, lime juice, and honey. Blend until smooth. Pour into a bowl and add yogurt.
- Beat with a fork or wire whisk until blended.
- Chill several hours.
- Serve cold.
- Whisk before serving and garnish each bowl with a few melon balls.
- NOTE: chilling time not included with prep time.
Nutrition Facts : Calories 81, Fat 0.3, SaturatedFat 0.1, Sodium 34.8, Carbohydrate 20.7, Fiber 1.6, Sugar 18.5, Protein 1.1
CHILLED MELON SOUP WITH JERKED PORK
Provided by Molly O'Neill
Categories lunch, project, appetizer
Time 1h
Yield Six servings
Number Of Ingredients 20
Steps:
- To make the pork, put all the ingredients except the pork into a food processor and process to make a gooey paste. (One teaspoon chopped Scotch bonnet or hot sauce makes a moderately fiery marinade; use more or less to taste.) Rub the pork with the paste, wearing rubber gloves, as the pepper can burn. Cover loosely and refrigerate for 1 day.
- One hour before serving, wipe off the marinade with a towel. Roast pork over a charcoal fire, turning regularly, for 35 to 50 minutes, or until the interior is 140 degrees. Cool.
- To make the soup, finely puree the tomatoes, melon, 2 cucumbers, salt, pepper, chili- pepper flakes and buttermilk in a blender or food processor, working in batches. Transfer to a bowl and stir in the orange zest, mint and coriander. Adjust the seasoning and chill. Slice the remaining cucumber into i-inch half-moons and refrigerate.
- Ladle the soup into 6 bowls. Toss the diced pork with the cucumber half-moons and add to the bowl. Garnish with mint and coriander leaves.
Nutrition Facts : @context http, Calories 588, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 24 grams, Fiber 5 grams, Protein 62 grams, SaturatedFat 5 grams, Sodium 631 milligrams, Sugar 22 grams, TransFat 0 grams
CHILLED MELON SOUP
Provided by The Hearty Boys
Categories appetizer
Time 1h15m
Yield 12 (4-ounce) servings
Number Of Ingredients 8
Steps:
- Put half of the cantaloupe into a blender along with the yogurt and blend until smooth. Add the remaining cantaloupe and blend again until smooth. Pour into a large mixing bowl. Add the orange juice, honey, nutmeg, salt and cayenne and blend until well mixed. Pour into a soup tureen and chill at least 1 hour before serving. Garnish with fresh mint sprigs before setting out.
CHILLED CORN-MELON SOUP WITH CRAB
Who doesn't love fresh corn and melon in summer? Minneapolis chef Gavin Kaysen was inspired to make this cold, elegant summer soup by childhood memories of buying corn and ripe melons from roadside stands.
Provided by Gavin Kaysen
Categories main-dish
Time 2h45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Soup: Remove corn kernels from the cob by placing corn upright in a large, deep mixing bowl. Run a knife from top to bottom, all the way around, allowing the kernels to fall into the bowl. Repeat with remaining corn. (Note: Corn cobs may be discarded, or saved for another use such as corn stock.) Heat oil in a large skillet over medium heat. Add shallots and a pinch of salt. Cook shallots until lightly caramelized, stirring occasionally, 2 minutes. Stir in corn and another pinch of salt; cook another 5 minutes, stirring occasionally. Set aside.
- Place melon on a flat work surface. Slice off top and bottom, and place upright. Remove rind by cutting along the edge of the melon from top to bottom; repeat all the way around until the rind is completely removed. Cut the melon in half, discard the seeds, then roughly chop; set aside 1 cup for garnish and place the rest in a large bowl.Cut away and discard tomato stems; chop tomatoes and add to the melon. Slice off the top and bottom of the pepper and discard the stem. Slice the pepper from top to bottom to open it up. Then "unroll" the pepper on the cutting surface; cut away the central core of seeds and discard. Chop the pepper and add to the melon and tomato; repeat with second pepper. Add 2 large pinches of salt and toss well. Stir in the corn mixture and refrigerate, 2 hours.
- Place chilled corn mixture into a blender. Cover and purée on high speed until smooth and frothy, about 30 seconds. Taste for seasoning, and add more salt as necessary. (Note: You'll need to do this in 2 batches.) Set soup aside while making the garnish.
- Garnish: Preheat broiler. Place corn on a rack fitted over a rimmed baking sheet. Rub with 1 tablespoon olive oil and a pinch of salt. Place sheet 6 inches under the heat source and broil 6-8 minutes, turning occasionally to lightly char all sides. Meanwhile, in a bowl, add crab meat, cherry tomatoes, gooseberries (optional), reserved cantaloupe, lime zest and juice, and remaining 2 tablespoons of olive oil. (Note: Garnish in the video is for 1 serving; the written recipe is for 6 servings.) Mix gently to combine, keeping crab pieces whole. Chiffonade the basil: Roll leaves together like a cigar, then slice into thin strips. Add to the garnish. Remove corn from the oven; when cool enough to handle, cut off kernels as in Step 1. Add corn to the garnish and toss.
- Assembly: Divide garnish into 6 bowls. Slowly pour soup over half of the garnish for a dramatic presentation. Serve cold or at room temperature.
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CHILLED TOMATO SOUP WITH MELON - FOOD & WINE MAGAZINE
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- In a medium saucepan, combine the tomatoes with the olive oil, basil, garlic, vinegar and sugar. Season with salt and pepper. Cook over low heat until hot but not boiling, about 10 minutes. Pass the soup through the fine disk of a food mill into a medium bowl to remove the tomato seeds and skin. Chill the soup in the refrigerator or quick-chill it by setting the bowl in a larger bowl of ice water.
- Using a small melon baller, scoop a total of 20 balls from the cucumber and melons. Alternatively, cut the cucumber and melons into 1/2-inch dice. Pour the soup into bowls. Garnish with the melon and cucumber balls and the basil sprigs and serve.
CHILLED MELON SOUP - VANILLA AND BEAN
From vanillaandbean.com
5/5 (2)Total Time 15 minsServings 6Calories 175 per serving
- Seed, peel and chop melon into chunks. Add the melon and it's juices into a high-speed blender (I use VitaMix). Add the yogurt, oil, zest, 1 Tbs of lime juice, mint and cayenne. Blend until smooth. Season with additional lime juice, salt and/or cayenne if needed.
- Strain through a fine mesh strainer if needed. If using a high-speed blender, I find this step unnecessary. Chill for at least two hours before serving. Serve chilled in small bowls, glasses or cups. Garnish with a pinch of cayenne or a drizzle of olive oil. Store in a lidded container, in the refrigerator for up to four days.
CHILLED MELON SOUP RECIPE - WEBMD
From webmd.com
Cuisine AmericanTotal Time 2 hrs 40 minsCategory DinnerCalories 63 per serving
- Dice enough melon to measure 1 cup and combine in a small bowl with cucumber, 2 tablespoons lime juice and scallion green. Cover and refrigerate until ready to serve the soup.
- Place the remaining melon and 4 tablespoons lime juice in a blender. Chop the whole scallion and seed and chop jalapeño; add to the blender along with water, orange zest, orange juice, ginger and salt. Blend until smooth and creamy. Taste and add more lime juice, jalapeño and/or orange juice, if desired.
- Stir the reserved diced melon mixture and divide among 4 soup bowls. Pour the soup into the bowls. Garnish each serving with cilantro (or mint) and yogurt (or crème fraîche), if using.
CHILLED MELON SOUP RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Calories 181 per servingServings 4
- Place honeydew in blender, and process until smooth; pour into a bowl. Place cantaloupe in blender, and process until smooth; pour into a bowl. To each bowl of puréed melon, add 2 tablespoons vodka, 2 tablespoons sugar, and 2 teaspoons lime juice; stir well. Cover and chill. Place strawberries in blender; process until smooth. Pour into a bowl; cover and chill.
- To serve, pour 1/2 cup of cantaloupe mixture into each of 4 individual bowls; pour 1/2 cup of honeydew mixture in center of cantaloupe mixture. Dollop each serving with 2 tablespoons of puréed strawberries; swirl decoratively with a wooden pick.
CHILLED MELON SOUP - NOURISHED KITCHEN
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Author Christina ChaeyPublished 2015-07-20
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36 COLD SOUP RECIPES TO KEEP YOU COOL THIS SUMMER - EPICURIOUS
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- Chilled Beet Soup With Buttermilk, Cucumbers, and Dill (Chlodnik) This classic Polish soup is cool, creamy, and gently crunchy from cucumbers, with a gorgeous fuchsia color that's cheering even on the longest, hottest day.
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- Use a vegetable peeler to remove the zest (coloured skin only) of a lemon in wide strips. Place the zest in a small saucepan with the sugar, water and salt.
- If using the makrut (kaffir) lime leaves, use a knife to remove the thick vein running down the middle of each leaf. Finely julienne the leaves and add them to the pan.
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