CHILLED MELON, CUCUMBER AND MINT SALAD
Provided by Alex Guarnaschelli
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place the melons on a flat surface and split each one in half. Scoop out and discard the seeds. Use the larger-size scoop on a melon baller to scoop out the flesh. The goal is to tightly pack about 6 generous cups of melon flesh and then hollow the four melon halves out for presentation. Scrape the halves with a spoon to smooth the insides and gather additional flesh (and trap any juices) in a separate bowl until you have 1 heaping cup. Save the melon halves. Refrigerate the melon balls.
- Place the melon scraps and juices in a blender and add 3 tablespoons of the olive oil, the lime zest and juice and honey. Puree until smooth and taste for seasoning. Add more honey, if needed. Add a splash of water if more liquid is needed to make a smooth puree. Refrigerate.
- In a medium bowl, toss the cucumbers with the remaining 1 tablespoon olive oil and a generous amount of black pepper. Toss the melon balls with the dressing. Sprinkle the cucumbers and mint over the melon and mix a little. Fill the melon halves.
MELON AND GINGER SOUP
Reserve melons that are so ripe, sweet and juicy that they practically fall apart when you cut them for this soup, which is inspired by a recipe by Deborah Madison. Smell the melons when you shop for them at the market; they should make you want to close your eyes and drink in their fragrance. If they're not really sweet, the soup will be bland. Both cantaloupe and honeydew are great sources of potassium and vitamin A.
Provided by Martha Rose Shulman
Categories easy, soups and stews, dessert
Time 1h10m
Yield serves four to six
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 26, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 88 milligrams, Sugar 4 grams
MELON SOUP
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 2h15m
Yield 8 to 10 cups
Number Of Ingredients 10
Steps:
- Place melon cubes, lemon juice, white sugar, honey, and a pinch of salt in a blender and puree for 1 minute. Then add the mint and yogurt and puree another 1 minute. While pureeing, add the grappa. Transfer the puree to a glass pitcher. Refrigerate. Serve with crostini bread sticks wrapped in prosciutto to enhance the soup's sweet flavors.
CHILLED MELON SOUP
Provided by The Hearty Boys
Categories appetizer
Time 1h15m
Yield 12 (4-ounce) servings
Number Of Ingredients 8
Steps:
- Put half of the cantaloupe into a blender along with the yogurt and blend until smooth. Add the remaining cantaloupe and blend again until smooth. Pour into a large mixing bowl. Add the orange juice, honey, nutmeg, salt and cayenne and blend until well mixed. Pour into a soup tureen and chill at least 1 hour before serving. Garnish with fresh mint sprigs before setting out.
CHILLED MELON, CUCUMBER, AND MINT SOUP
For an extra hint of sweetness, drizzle the soup with a bit of honey just before serving.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Peel, halve, and seed 2 cucumbers, then coarsely chop. (You should have about 4 1/2 cups.) Halve and seed remaining (unpeeled) cucumber; cut into a 1/4-inch dice. Working in batches, puree chopped cucumbers, melon, 1/2 cup lime juice, mint, and ice in a food processor or blender. Season with salt and more lime juice. Transfer soup to a bowl, cover, and refrigerate until ready to serve, up to 2 hours.
- Smear 1/4 cup yogurt onto two sides of each serving bowl. Spoon chilled soup into bowls, drizzle with oil, and sprinkle with diced cucumbers and mint. Serve, with lime wedges.
CHINESE WINTER MELON SMOOTHIE
This easy smoothie with Chinese winter melon and honey dew melon is wonderfully refreshing when served chilled.
Provided by Shuk22
Categories Drinks Recipes Smoothie Recipes
Time 5m
Yield 2
Number Of Ingredients 6
Steps:
- Combine winter melon, honeydew melon, and cold water in a blender. Blend until smooth. Pour into 2 glasses.
- Combine sugar and hot water in a small glass; stir to dissolve. Add to the smoothies with ice cubes. Serve chilled.
Nutrition Facts : Calories 157.3 calories, Carbohydrate 39.3 g, Fat 0.8 g, Fiber 4.6 g, Protein 2.5 g, SaturatedFat 0.2 g, Sodium 277.8 mg, Sugar 30.1 g
MELON CHILLER
This cantaloupe drink is easy to make and very refreshing, especially on a hot, sunny day. It's a real crowd-pleaser too!
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 20m
Yield 10
Number Of Ingredients 4
Steps:
- Scrape the cantaloupe meat lengthwise with a spoon or a melon baller and place in a punch bowl; add the water and sugar. Mix thoroughly until all the sugar is dissolved. Chill with the addition of plenty of ice cubes.
Nutrition Facts : Calories 173.6 calories, Carbohydrate 44.5 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 20.2 mg, Sugar 44 g
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