Cantaloupe In Honeydew Almond Soup Recipes
CHILLED CANTALOUPE SOUP
Chilled Cantaloupe Soup is super easy and so refreshing! Serve it as a starter for an elegant lunch, light summer supper or as a healthful late afternoon "pick-me-up!"
Provided by By: Carol | From A Chef's Kitchen
Categories Soups and Stews
Time 15m
Number Of Ingredients 8
Steps:
- Cut the melon in half and remove all the seeds and fibers. Slice into 8 slices and peel.
- Cut into 1/2-inch cubes and place in a large bowl.
- Add the orange juice, yogurt, honey and white wine vinegar. Puree with an immersion blender or in a food processor or blender in batches until smooth.
- Adjust sweetness with honey and add a pinch of salt to taste. Serve garnish with orange slices and basil or mint sprigs.
Nutrition Facts : ServingSize 1, Calories 155 kcal, Carbohydrate 34 g, Protein 7 g, Cholesterol 3 mg, Sodium 42 mg, Fiber 1 g, Sugar 32 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, UnsaturatedFat 2 g
COLD CANTALOUPE SOUP
Cold cantaloupe soup has become a summer staple in my house, a quick and easy solution to the question of a first course at dinner. I have even served it in espresso cups for guests to sip with cocktails. All it takes is a ripe orange-fleshed melon, like a cantaloupe, or perhaps a musk melon from a farm stand. I chill the melon, and when I'm ready to prepare the soup, I peel and seed it, then cut it into chunks. I find that if I start with a small amount of the chunks in the blender and process them until they are puréed, I can then add the rest gradually with no need for additional liquid. The juice of one lime and salt to taste are all I add, except for a final drizzle of my best balsamic vinegar on top. You can add mint leaves, cayenne or even a garnish of diced prosciutto or feta instead of the vinegar if you wish.
Provided by Florence Fabricant
Categories easy, quick, soups and stews, appetizer, side dish
Time 10m
Yield 6 servings
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 36, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 244 milligrams, Sugar 8 grams
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.
CANTALOUPE AND ALMOND MILK SOUP
Categories Soup/Stew Fruit Quick & Easy Low Sodium Cantaloupe Almond Summer Chill Gourmet
Yield Makes about 5 cups, serving 4 to 6
Number Of Ingredients 5
Steps:
- In a shallow baking pan toast the unblanched almonds in the middle of a preheated 350°F. oven for 5 to 8 minutes, or until they are aromatic, and transfer them to a blender. Add 1 1/2 cups water and blend the mixture until the almonds are ground fine. Strain the mixture through a fine sieve set over a bowl, pressing hard on the solids, discard the solids, and return the almond milk to the blender, cleaned. Add the cantaloupe, the honey, the lime juice, and a pinch of salt and blend the mixture until it is smooth. Transfer the soup to a bowl and chill it for 1 hour, or until it is cold. Divide the soup among chilled bowls, and garnish it with the sliced almonds and the lime slices.
CANTALOUPE, HONEYDEW, AND ALMOND BOMBE
Categories Blender Ice Cream Machine Dairy Fruit Dessert Kid-Friendly Frozen Dessert Lime Cantaloupe Honeydew Almond Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Make sorbets:
- Bring sugar and water to a boil in a 1-quart saucepan, stirring until sugar is dissolved. Remove from heat and cool syrup.
- Purée cantaloupe with 2 tablespoons lime juice in a blender, then transfer to a bowl and stir in 1 cup sugar syrup. Purée honeydew with remaining 2 tablespoons lime juice in cleaned blender, then transfer to another bowl and stir in remaining cup sugar syrup. Chill both mixtures, covered, until cold, about 2 hours.
- Freeze sorbets separately in ice cream maker. Transfer to airtight containers and freeze until firm but still spreadable, about 30 minutes.
- Assemble bombe:
- Lightly brush mold with vegetable oil and freeze mold 30 minutes. While mold chills, put vanilla ice cream in refrigerator 20 minutes to soften.
- Pulse almonds in a food processor until finely ground (do not grind to a paste).
- Stir together almonds, ice cream, and almond extract until blended. Spread evenly onto bottom and up sides of chilled mold. (If ice cream begins to melt, freeze 10 minutes.) Freeze ice cream until firm, about 30 minutes. Spread honeydew sorbet in an even layer over ice cream and freeze until sorbet is firm, about 20 minutes. Fill center with cantaloupe sorbet, pressing in firmly, and smooth top. Cover mold with plastic wrap and freeze until hardened, at least 8 hours.
- To serve, unwrap mold and invert bombe onto a chilled serving platter. Wet a kitchen towel with hot water, quickly wring it dry, and drape over pan 30 seconds. Lift off pan, then peel off plastic wrap and put bombe in refrigerator 10 minutes to soften.
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