Sharlyn Melon Soup Recipes

TWO-TONE MELON SOUP

Steps:

• Slice, deseed & peel melons, then cut them into chunks, placing each melon in separate bowls.
• In a blender puree cantaloupe, then pour back into its bowl.
• Repeat for the honeydew, keeping each pureed melon separate.
• Stir 2 to 4 teaspoons of lime juice into each puree.
• Refrigerate until well chilled, at least 4 hours, but no longer than 24 hours.
• To serve, pour some of each puree into a separate measuring cup, then SIMULTANEOUSLY pour each measured amount into opposite sides of the same wide soup bowl. DO NOT MIX.
• If desired, add a little yogurt to center of each bowl & swirl it a little between the two purees!

SHARLYN MELON SOUP

Steps:

• Cut Sharlyn Melon into one inch cubes. Place into a blender with other ingredients and blend until smooth. I used about a tablespoon of Honey but you might use more or less depending on your preference or how sweet the melon is. Chill before serving.
• When serving place 1 tsp of pomegranate juice in the center and swirl into the soup.

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.

COLD MELON SOUP WITH TARRAGON AND DRY SHERRY

Steps:

• Split melons in half, root end down. Put juice and seeds in a fine sieve set over a bowl. There should be about 1/3 cup of juice. Set aside.
• Using a melon-ball scoop, cut out 12 balls from each melon half. Set aside. Using a large spoon, remove remaining flesh, and place it in the container of a blender. Add reserved juice and sherry. Puree until very fine. Place mixture in a bowl, and season with salt and pepper to taste.
• To serve, stack 12 melon balls in the center of each of four soup plates, forming a pyramid. Divide soup evenly around melon balls. Place a sprig of tarragon on top. Chop remaining tarragon, and sprinkle around edges of soup.