Honeydew Blueberry 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.

HONEYDEW BLUEBERRY SOUP(ALLRECIPES)

Steps:

• 1. 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.
• 2. To serve, ladle soup into individual bowls and crumble an oatmeal cookie over each serving.

HONEYDEW MELON SOUP

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.

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.