Honeydew Blueberry Soupallrecipes Food

HONEYDEW BLUEBERRY SOUP

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.

RECIPE FOR HONEYDEW BLUEBERRY SOUP

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 AND BLUEBERRY FREEZE

Steps:

• Place melon, mint, 1 cup of the yogurt, and 1 tablespoon of the sugar into blender and puree until smooth. Transfer puree to plastic container. Repeat with blueberries, remaining 1 cup yogurt, and remaining 2 tablespoons sugar and transfer to another plastic container.
• Freeze purees for 2 hours, stirring every 30 minutes to break up ice crystals.
• Remove from freezer a few minutes before serving. Spoon mounds of each frozen puree into 4 glass dessert cups or wine glasses and garnish with mint leaves. (If purees are too firm to serve, microwave on medium power to soften slightly, about 10 seconds.).
• Prep time aprox. 12 minutes.
• Chill time 2 hours.

HONEYDEW BLUEBERRY ICE POPS

Steps:

• 1. In a blender combine melon, blueberries and lime juice; blend to a smooth puree. Set aside.
• 2. In a small saucepan combine honey, 1/2 cup water, lime zest and mint. Place over medium heat; bring to boil. Remove pan from heat and let cool completely.
• 3. Strain honey mixture; stir into melon puree. Pour evenly into ice pop molds. Freeze at least 12 hours.

HONEYDEW CUCUMBER SOUP

Steps:

• Place honeydew in a food processor; puree until smooth. Line a bowl with a double thickness of cheesecloth; transfer puree to bowl. Gather cheesecloth; tie into a bundle. Suspend bundle from a spoon; hang over a bowl, collecting juices in bowl, for 1 hour to yield 4 cups liquid.
• Place cucumbers in a food processor; puree until smooth. Add 1/4 cup creme fraiche, jalapeno, cilantro, lime juice, and salt; puree until smooth. Add honeydew liquid; puree until combined. Chill well before serving. Serve with a small dollop of creme fraiche and a cilantro leaf.

HONEYDEW AND CANTALOUPE SOUP

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.