RECIPE FOR HONEYDEW BLUEBERRY SOUP
Cut the melon from the rind and into chunks. Puree until smooth in a food processor or blender. Pour into a large bowl and...
Provided by GloriousSoupRecipes.com
Number Of Ingredients 3
Steps:
- Cut the melon from the rind and into chunks. Puree until smooth in a food processor or blender. Pour into a large bowl and stir blueberries into pureed melon. Chill until quite cold. To serve, ladle soup into individual bowls and crumble an oatmeal cookie over each serving.
HONEYDEW MELON SOUP WITH ICE WINE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories dessert
Time 1h15m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Scoop out melon flesh, preserving the rind to use as serving bowls.
- In a blender, puree melon, lime juice and mint.
- Strain puree through a fine strainer and discard solids. Add optional ice wine, if desired. Chill for a minimum of 1 hour.
- Serve in hollowed out melon halves.
COLD BLUEBERRY "SOUP"
Perfect for a hot summer day, the combination of blueberries, melon, and spices make this a refreshing treat. This recipe easily doubles to serve a larger crowd. Adjust the seasonings to your taste; consider adding a little cinnamon for a change as well. I hope you enjoy this recipe, and I'd love to hear your feedback. Thank you!
Provided by withaneff
Categories Berries
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut honeydew into small chunks that your blender or food processor can handle.
- Place all ingredients in a blender or food processor (or use an immersion blender) and puree until the only solids that remain are blueberry skins.
- Strain mixture using a mesh strainer or similar device. I generally strain the entire batch twice to get rid of the majority of the blueberry skin pieces.
- Refrigerate for at least one hour before serving; I like to chill it overnight.
- Serve "plain" as is, with a dollop of yogurt or sour cream, and/or garnish with a few whole blueberries.
- Enjoy!
Nutrition Facts : Calories 171.2, Fat 0.8, SaturatedFat 0.3, Cholesterol 1.2, Sodium 77.8, Carbohydrate 37.4, Fiber 3.4, Sugar 30.6, Protein 5.5
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.
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.
HONEYDEW AND BLUEBERRY SALAD RECIPE BY TASTY
Here's what you need: honeydew, blueberry, crumbled feta cheese, honey vinaigrette, fresh mint leaf
Provided by Codii Lopez
Categories Snacks
Yield 8 servings
Number Of Ingredients 5
Steps:
- In a large bowl, gently toss together the honeydew, blueberries, feta, vinaigrette, and mint until well combined.
- Serve chilled.
- Enjoy!
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