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 CANTALOUPE PEACH SOUP WITH GINGER & MINT
Make and share this Chilled Cantaloupe Peach Soup with Ginger & Mint recipe from Food.com.
Provided by Dusty Gold
Categories Lime
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Remove skin and seeds from cantaloupe and dice the flesh.
- Cut peaches in half and remove stone.
- Place cantaloupe, peaches, ginger, tabasco sauce, cream cheese, and lime juice in a blender and puree until well blended.
- Strain if necessary.
- Garnish with honeydew melon and fresh mint.
- Serve in chilled bowls.
Nutrition Facts : Calories 206, Fat 2.2, SaturatedFat 1, Cholesterol 4, Sodium 92, Carbohydrate 48.3, Fiber 5, Sugar 43.2, Protein 3.9
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 CUCUMBER MELON SOUP
Easy, spring or summer, no cook soup recipe using cucumbers and melon.
Provided by Jamie Geller
Categories Soups
Time 8m
Yield 2 1/2 cups soup Servings
Number Of Ingredients 6
Steps:
- Combine honeydew, cucumber, lime zest and juice, mint, sugar substitute, and ½ cup water in a blender and puree until smooth. Refrigerate for 1 hour or until well chilled. To serve, garnish with cantaloupe and additional mint leaves. As seen in Joy of Kosher with Jamie Geller Magazine (Summer 2012) - Subscribe Now. Nutrition Information based on 2 servings.
Nutrition Facts :
HONEYDEW AND CANTALOUPE SOUP
Crisp and refreshing, this honeydew soup from Mrs. Earle Davis is sure to cool off those warm summer days. The reader from Pittsburg, Pennsylvania suggests adding fresh blueberries for an extra burst of flavor.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a blender, combine 1-1/4 cups cantaloupe, honeydew, sugar and mint; cover and process for 1 minute. Add the wine or grape juice, yogurt and cream; cover and process for 1-2 minutes or until smooth. Refrigerate for at least 2 hours. , Pour into soup bowls. Garnish with remaining cantaloupe and mint if desired.
Nutrition Facts : Calories 160 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 37mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
COLD HONEYDEW AND MINT SOUP IN CANTALOUPE
Categories Soup/Stew Blender Food Processor Freeze/Chill No-Cook Quick & Easy Low Sodium Lime Cantaloupe Honeydew Mint Summer Chill Gourmet
Yield Makes about 6 cups, serving 6
Number Of Ingredients 5
Steps:
- In a blender in batches or in a food processor purée the honeydew, the mint leaves, the lime juice, the sugar to taste, and a pinch of salt until the mixture is smooth, transfer the soup to a bowl, and chill it, covered, for a least 1 hour or overnight. The soup may be made 2 days in advance and kept covered and chilled. Arrange the cantaloupe halves on 6 small plates, ladle the soup into them, and garnish each serving with a mint sprig.
CHILLED CANTALOUPE AND MINT SOUP
Provided by Katie Lee Biegel
Categories appetizer
Time 3h10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a blender, combine all ingredients and blend until smooth. Pour into a sealable container and chill for at least 3 hours and up to overnight. Shake well and pour into serving dishes.
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- Place all the ingredients into your blender and blend until it is pureed into a smooth, soupy texture. Pour into your ramekins or cocktail glasses.
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- Add all soup ingredients to a blender and blend until smooth. If everything doesn't fit, to begin with, first blend half the melon, and then add in the remaining ingredients. Transfer to a separate container and refrigerate.
- Using with a hand mixer, a food processor, or the blender, combine the topping ingredients. Transfer to a squirt bottle, if decorative distribution on the soup is desired. Chill.
- Once the soup is cold, distribute into serving bowls and top with the Mint Coconut Yogurt. Enjoy!
HONEYDEW MINT MELON SOUP - HEALTHYGIRL KITCHEN
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- Pulse to combine. Blend and enjoy! (don't overblend, you don't want the soup to be perfectly smooth but you also don't want it to be too chunky - blend to your preference)
COLD MELON SOUP WITH GINGER - DIABETIC FOODIE
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- Add the cubes and the coconut milk to a food processor or blender. Add a pinch of sea salt and blend until smooth.
- Mix the mint leaves and olive oil in a food processor, then transfer in a bowl. If you don’t have a food processor, just chop the mint very finely. Let the mix stand.
20 MELON RECIPES THAT ARE SO REFRESHING - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2021-10-06Category Recipe Roundup
- Prosciutto and Cantaloupe Pizza. Salty prosciutto and sweet cantaloupe are a match made in heaven! On your next pizza night, do yourself a favor and make this pie.
- Melon Prosciutto Skewers. Take a hint from Caprese salads and make your own sweet and salty version with these skewers. Ripe cantaloupe, fresh basil, mozzarella balls, and thin prosciutto slices make an enticing appetizer no one can resist.
- Watermelon Lemonade. Grab a giant pitcher because your family won’t want to miss this pink lemonade. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Honeydew With Prosciutto, Olives & Mint. One taste of this recipe and you’ll never be able to serve a bowl of olives all by their lonesome again. This recipe has it all.
- Cantaloupe Cucumber Salad. This fruit salad is anything but boring. Crisp cucumbers and succulent cantaloupe balls come together for a refreshing dish.
- Melon and Feta Tetris Salad. The presentation of this salad is ridiculously alluring. As the name suggests, the arrangement of each colorful cubed ingredient looks like a game of Tetris.
- Blackberry Honeydew Basil Salad. Tart blackberries are the perfect addition to the sweet taste of honeydew. Add a few leaves of basil to really make this salad pop.
- Watermelon Basket. Showcase your fruit salad in a dazzling display with this clever watermelon presentation. It may look like a lot of work, but it’s nothing a sharp knife can’t handle.
- Melon Basil Burrata Salad with Crispy Prosciutto. If you’re still not convinced melons are amazing, I urge you to try this recipe. This picture-perfect salad is bursting with all the best ingredients.
- Chilled Cantaloupe Soup. Come summer, I can’t stop lapping up this chilled soup. All the flavors are seriously refreshing and a wonderful treat on a hot day.
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- Place half of the cantaloupe, the mango, and half of the yogurt into the bowl of a blender or food processor. Pulse to combine, then add remaining ingredients except for garnish and blend on medium until consistency is smooth and creamy.
- Transfer to serving bowls and chill well before serving for best flavor. Just before serving, garnish with a dollop of yogurt and fresh mint.
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