HONEYDEW BLUEBERRY SOUP
A cold soup of honeydew and blueberries. Top with whipped topping, if desired.
Provided by J. Carlson
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 45m
Yield 6
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.
Nutrition Facts : Calories 175.6 calories, Carbohydrate 37.7 g, Fat 3.2 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 96.4 mg, Sugar 26.5 g
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.
CHILLOUT HONEYDEW SOUP WITH HAM
Steps:
- Chill 4 soup bowls in your refrigerator. Place the melon and the mint in a blender and puree. Add the sour cream and continue to process until completely incorporated. Divide the soup between the chilled bowls and sprinkle each with some diced ham and chopped mint.
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 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.
MINTED HONEYDEW SOUP
I received this simple and summery recipe from Care2's Eat Well Naturally newsletter and just had to save it. They say if you don't have any honeydew handy you can use any sweet melon you desire. Cooking time equals time to chill.
Provided by Kree6528
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Process the ingredients in batches in a blender or food processor until smooth.
- Cover and chill at least 1 hour.
- Taste, adding additional lime juice, if necessary, and salt.
- Serve in individual chilled bowls, garnished with lime slices and mint sprigs, if desired.
Nutrition Facts : Calories 221.4, Fat 0.8, SaturatedFat 0.2, Sodium 104.7, Carbohydrate 56.2, Fiber 4.8, Sugar 49.9, Protein 3.2
HONEYDEW AND LIME SOUP
Make and share this Honeydew and Lime Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine the melon, lime juice, zest, and sugar in a food processor or blender and process until smooth.
- Taste the mixture and add more sugar, 1 teaspoon at a time, if desired.
- Add the yogurt and process just long enough to combine.
- Transfer to a mixing bowl, cover, and refrigerate until thoroughly chilled.
- Stir well and serve in chilled bowls.
Nutrition Facts : Calories 122.3, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.4, Sodium 54.4, Carbohydrate 29.9, Fiber 1.7, Sugar 27.3, Protein 2.4
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
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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.
- When ready to serve, top each dish (or glass) with a fresh mint leaf as a garnish, and a slice of lime on the side.
- Optional: drizzle some creme fraiche on top, or serve with a small dollop of sour cream in the center.
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