Honeydew And Cantaloupe Soup Recipes

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.

CANTALOUPE IN HONEYDEW ALMOND SOUP

Steps:

• In a blender, combine the honeydew, sugar, almond extract, and almond milk and blend until very smooth. Chill until cold.
• Use a melon baller to scoop out balls of cantaloupe, or simply cut into small bite-size cubes. Keep chilled until ready to serve.
• To serve, pour ½ cup (4 fl oz. or 120 ml) of the honeydew almond soup into a shallow bowl and top with pieces of cantaloupe.

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.

COLD MELON SOUP

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.

CHILLED COCONUT-HONEYDEW SOUP

Steps:

• Combine honeydew melon, coconut milk, honey, lime juice, cinnamon, and ginger in a blender; blend until smooth. Refrigerate for 1 hour and serve chilled.

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.

MIX-AND-MATCH MELON SOUP

Steps:

• In a food processor, puree honeydew, lime juice, moscato, mint, and 1/4 teaspoon salt until smooth, about 2 minutes. Transfer to a bowl, and refrigerate.
• Rinse out food-processor bowl. In food processor, puree cantaloupe, creme fraiche, honey, lemon juice, and remaining 1/4 teaspoon salt until smooth, about 2 minutes. Transfer to a bowl and refrigerate. Both soups can be made 24 hours in advance.
• To serve soups, divide three-fourths of the honeydew soup among four soup bowls, and divide three-fourths of the cantaloupe soup among four other soup bowls. Garnish each serving of honeydew soup with remaining cantaloupe soup, and each serving of cantaloupe soup with remaining honeydew soup. Serve immediately.