Honey Dew Melon Cold Soup Recipe = Summer Dreamin’ Soup

Honey Dew Melon Cold Soup Recipe = Summer Dreamin’ Soup

 Here’s a honeydew melon soup recipe that satisfies and refreshes anyone on a summer day.  Bill put together a superb birthday dinner for Sunday and all participants were more than satisfied.

When the cold winds blow, I’ll be thinking of this meal and reminiscing about summer.  

Honeydew Melon Soup

Honeydew Melon Soup

Bill added a surprise flavor of paprika so that it had a little bite. What a nice surprise! No cantaloupe was included.

Makes about 6 cups, serving 6

“Can be prepared in 45 minutes or less but requires additional unattended time.

Ingredients

1/2 large honeydew melon, cut into 1-inch pieces

1 cup loosely packed fresh mint leaves, rinsed and spun dry, plus, if desired, 6 mint sprigs for garnish

3 tablespoons fresh lime juice

1 to 2 tablespoons sugar

3 cantaloupes, halved and trimmed decoratively

The Method

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.”

Read More http://www.epicurious.com/recipes/food/views/Cold-Honeydew-and-Mint-Soup-in-Cantaloupe-12334#ixzz2Z9bmlf8Q

Retrieved July 15, 2013

Dragon Fly from Fair Oaks Park Minneapolis - CKatt 7/2013

Dragon Fly from Fair Oaks Park Minneapolis – CKatt 7/2013

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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