Best Two Melon Soup Recipes
TWO-TONE MELON SOUP
This recipe is from More Vitality Cooking, 1997, send to me in a recent cookbook swap! Here ripe melons are the key to a very tasty & healthy soup! Preparation time does not include the 4 hours needed for the pureed melons to chill!
Provided by Sydney Mike
Categories Low Protein
Time 5m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 4
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!
TWO-MELON SOUP
Steps:
- Cut the cantaloupe and honeydew melons in half; remove and discard the seeds. Using a melon baller, scoop out several chunks of each melon and reserve as garnish. Scoop out the remaining flesh of the cantaloupe and place it in the bowl of a food processor or blender, discarding the rind. Add 1/4 cup plum wine or lillet and a pinch of salt and process until very smooth. Transfer to a clean container or small pitcher and refrigerate until very cold. Repeat the process with the honeydew melon and refrigerate until very cold.
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