Cold Melon Soup Food

CHILLED MELON SOUP

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.

COLD MELON SOUP

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.

CHILLED MELON SOUP

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.

MELON SOUP

Steps:

• Place melon cubes, lemon juice, white sugar, honey, and a pinch of salt in a blender and puree for 1 minute. Then add the mint and yogurt and puree another 1 minute. While pureeing, add the grappa. Transfer the puree to a glass pitcher. Refrigerate. Serve with crostini bread sticks wrapped in prosciutto to enhance the soup's sweet flavors.

CHILLED MELON SOUP WITH TOASTED ALMONDS

Steps:

• Place the melon, lime juice, jalapenos, yogurt, 2 teaspoons of salt and pepper in a blender and process until smooth. Refrigerate until cold.
• Preheat the oven to 325 degrees. Place the almonds in a bowl and toss with the water and then with the remaining salt. Place on a baking sheet and bake until toasted, about 15 minutes. Let cool.
• Divide the soup among 4 bowls. Top with the almonds and mint and serve immediately.

COOL MELON SOUP

Steps:

• Set a fine-mesh strainer over a small bowl. Press tofu through strainer into bowl. Stir in white soy sauce. Cover and chill. DO AHEAD:Can be made 4 hours ahead. Keep chilled.
• Set a medium-mesh strainer over a medium bowl. Halve melons horizontally. Scrape seeds, strings, and juices from center of each melon half into strainer. Press lightly on mixture in strainer to release juices. Discard solids in strainer. Reserve juices.
• Using a small melon baller, scoop out 18 balls from 1 melon half. Place melon balls in a small bowl; season lightly with sea salt and vinegar and gently toss. Let stand at room temperature for 30 minutes. Drain; transfer to a small bowl and reserve.
• Meanwhile, cut rind from remaining 3 melon halves and cut flesh into 2" pieces. Melt butter in a large pot over medium-low heat. Add onion and cook, stirring frequently, until onion is translucent but not browned, about 10 minutes. Cut a parchment-paper round just large enough to cover surface of soup in pot. Add melon pieces with reserved juices to pot. Cover pot with parchment-paper round. Simmer, stirring occasionally, until melon is soft but not mushy and an instant-read thermometer inserted into melon reads 150°, about 15 minutes. Let cool slightly.
• Working in batches, purée soup in a blender until smooth. Set a fine-mesh strainer over a large bowl. Strain soup. Season to taste with sea salt. Cover and chill, along with serving bowls, until cold, about 4 hours.
• Ladle soup into chilled bowls. Spoon 1 heaping teaspoons of the tofu mixture into center. Top with a few toasted almonds and 3 melon balls. Drizzle almond oil over and garnish with fresh herbs.

CHILLED MELON, CUCUMBER, AND MINT SOUP

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.

COLD MELON SOUP

Steps:

• Puree cantaloupe, sugar, and OJ. Garnish with mint and whipped cream.

COLD CANTALOUPE SOUP

Steps:

• Cut cantaloupe in 1-inch chunks. Place about 1/4 of them in a blender and process at high speed until puréed. Once you have a purée, gradually add remaining melon, processing until the mixture is smooth.
• Add lime juice and blend briefly. Season with salt to taste and blend again.
• Refrigerate until ready to serve, or serve at once. Divide soup among 6 soup plates and drizzle a little balsamic vinegar in a circular or squiggly pattern on top of each.

CHILLED CANTALOUPE SOUP

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.