CHILLED MINTED MELON SOUP
Serve this thirst-quenching soup as a first course, a sipable dessert or a picnic treat. Pre-cut melon makes preparation a summer's breeze.
Categories Brunch
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Purée honeydew, mint, lime juice and ginger root in a blender until smooth (you may have to do this in batches).
- Serve immediately or transfer to a container and refrigerate up to 2 days. Top each portion with 1 tablespoon of fat-free yogurt before serving. Garnish with slivered mint leaves if desired. Yields about 1 cup per serving.
Nutrition Facts : Calories 52 kcal
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 MINTED MELON SOUP
Steps:
- Heat water, honey and mint to boiling; remove from heat. Let stand 5 minutes. Pour honey mixture into blender or food processor; add melon and lime juice. Cover and blend until smooth. Pour into medium glass or plastic bowl or pitcher; stir in milk. Cover and refrigerate about 3 hours or until chilled. Stir before serving. Garnish with additional mint leaves if desired. 6 servings.
Nutrition Facts :
CHILLED MINTED MELON SOUP
Serve this cool minty dish as a first course or an after-dinner treat to beat the summer heat. Pre-cut melon makes preparation a breeze. While the ginger may seem like an unexpected addition, its spicy bite adds depth and elevates the flavor giving this fruit forward soup a fresh spin. For variation, you could replace the honeydew with either cantaloupe or watermelon. You can make this soup ahead and store it in the refrigerator-just give it a good stir before serving. Plan to double it to enjoy with lunch or to keep handy for a refreshing snack later in the week.
Categories Appetizers
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Purée honeydew, mint, lime juice and ginger in a blender until smooth (you may have to do this in batches).
- Serve immediately or transfer to a container and refrigerate up to 2 days. Top each portion with 1 tablespoon of yogurt before serving. Garnish with slivered mint leaves if desired. Yields about 1 cup per serving.
Nutrition Facts : Calories 52 kcal
CHILLED WATERMELON-MINT SOUP
Categories Soup/Stew Fruit Watermelon Mint White Wine Summer Chill Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Working in batches, puree 12 cups watermelon in processor until smooth. Strain puree into large bowl. Transfer 1 cup puree to small bowl; cover and chill. Whisk cornstarch into remaining puree. Bring wine and 1/3 cup sugar to simmer in large pot, stirring until sugar dissolves. Simmer 3 minutes. Add watermelon-cornstarch mixture; bring to boil, whisking. Transfer soup to bowl; stir in 2 cups mint. Cool to room temperature, whisking occasionally, about 1 hour.
- Strain soup into another bowl, pressing on solids to extract as much liquid as possible. Stir in salt and cayenne. Add more sugar, if desired. Chill until cold, at least 4 hours and up to 1 day.
- Whisk reserved 1 cup watermelon puree into soup. Ladle soup into 8 bowls. Mound 2 tablespoons cubed watermelon in center of each bowl. Drizzle soup with crème fraîche. Garnish with mint sprigs.
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.
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