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.
MINTED HONEYDEW SOUP
I received this simple and summery recipe from Care2's Eat Well Naturally newsletter and just had to save it. They say if you don't have any honeydew handy you can use any sweet melon you desire. Cooking time equals time to chill.
Provided by Kree6528
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Process the ingredients in batches in a blender or food processor until smooth.
- Cover and chill at least 1 hour.
- Taste, adding additional lime juice, if necessary, and salt.
- Serve in individual chilled bowls, garnished with lime slices and mint sprigs, if desired.
Nutrition Facts : Calories 221.4, Fat 0.8, SaturatedFat 0.2, Sodium 104.7, Carbohydrate 56.2, Fiber 4.8, Sugar 49.9, Protein 3.2
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