Chilled Cantaloupe Peach Soup With Ginger Mint Recipes

CHILLED CANTALOUPE SOUP

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.

CHILLED CANTALOUPE PEACH SOUP WITH GINGER & MINT

Steps:

• Remove skin and seeds from cantaloupe and dice the flesh.
• Cut peaches in half and remove stone.
• Place cantaloupe, peaches, ginger, tabasco sauce, cream cheese, and lime juice in a blender and puree until well blended.
• Strain if necessary.
• Garnish with honeydew melon and fresh mint.
• Serve in chilled bowls.

CHILLED CANTALOUPE AND MINT SOUP

Steps:

• In a blender, combine all ingredients and blend until smooth. Pour into a sealable container and chill for at least 3 hours and up to overnight. Shake well and pour into serving dishes.

CANTALOUPE SOUP

Steps:

• Place everything but the mint leaves in a blender and puree. Strain through a fine chinois or strainer. Chill. Serve in chilled martini glasses with juilenned mint.

CHILLED CANTALOUPE SOUP WITH LEMON AND GINGER

Steps:

• Place butter, honey, ginger root and lemon peel in small bowl. Microwave 45 seconds until butter melts. Stir to blend.
• Transfer mixture into blender. Add melon chunks and puree until smooth. Stir in milk. Transfer to bowl, cover and chill 4 hours.
• Garnish with mint sprig diced melon.

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.

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, MANGO AND PEACH SOUP

Steps:

• 1. Peel, seed and cut up all the fruit into chunks. Zest and juice orange and juice lemon.
• 2. Place all fruits, the zest, and liquids (juice and honey) into bowl of large food processor and process until smooth. If you have a small processor or blender, puree the fruits in batches, mixing them together in a large bowl after processing.
• 3. Put the puree through a food mill or fine sieve if desired to obtain the smoothest texture. Cover and refrigerate until thoroughly chilled.
• 4. When ready to serve, ladle into shallow serving bowls or cups dividing into equal portions. Swirl in 1 to 2 tbsp of your choice of dairy product. Top with mint leaves and a quick grind of fresh nutmeg.
• 5. For special occasions, use a sweet white dessert wine in place of the grape juice. Note: Prep time does not include chilling time.

MELON AND GINGER SOUP

Steps:

• Cut the whole melon into 8 wedges and the half into 4, and set aside two of the wedges. Remove the remaining melon from the rinds, and chop coarsely. Puree until smooth in a blender or a food processor fitted with the steel blade. Transfer to a bowl and whisk in the lime zest and 1 tablespoon of the lime juice, the salt, buttermilk, 1 teaspoon of the ginger juice, and the agave syrup. Taste and add the remaining ginger juice if desired. Cut the remaining wedges of melon into very small dice and place in a separate bowl. Chill the soup and diced melon for at least 1 hour.
• Just before serving, toss the diced melon with the mint and remaining lime juice. Ladle the soup into bowls, top with the melon and mint, and serve.

COLD CANTALOUPE AND MINT SOUP

Steps:

• With a vegetable peeler remove zest from lime in strips. In a saucepan simmer water, zest, mint, and sugar, stirring occasionally, 5 minutes. Remove pan from heat and let mixture stand 15 minutes. Pour mixture through a sieve into a bowl, pressing hard on solids, and discard solids. Cool syrup to room temperature.
• Halve and seed cantaloupe. Working in 2 batches, scoop flesh into a blender and purée with syrup until smooth, transferring to a large bowl as pur ed. Stir in wine. Chill soup, covered, until cold, at least 2 hours, and up to 1 day. Skim any foam from top. Serve soup garnished with mint.

COLD HONEYDEW AND MINT SOUP IN CANTALOUPE

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.