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.
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.
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
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.”
Retrieved July 15, 2013