Best Two Tone Melon Soup Recipes

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COLD MELON SOUP



Cold Melon Soup image

Many different types of melons can be used in this cool, fresh soup, however, honeydew melons defnitely are the best.

Provided by morgainegeiser

Categories     Melons

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

4 cups ripe honeydews, cut into small balls
4 teaspoons lime juice
2 teaspoons honey
1 cup nonfat vanilla yogurt
1/2 cup honeydew balls (to garnish)

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.

Nutrition Facts : Calories 81, Fat 0.3, SaturatedFat 0.1, Sodium 34.8, Carbohydrate 20.7, Fiber 1.6, Sugar 18.5, Protein 1.1

CHINESE MELON SOUP (DONG GWAH JONG)



Chinese Melon Soup (Dong Gwah Jong) image

Great summer soup. It sounds really weird, but it's so good. DH says absolutely not to leave out the watermelon because it really adds to the flavor of the broth (even though you put it in at the very end) and the broth is really fantastic.

Provided by littleturtle

Categories     Clear Soup

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 cups watermelon balls or 1 small watermelon
6 cups chicken stock
1/2 cup canned bamboo shoot (2.3 oz)
1 1/2 cups mushrooms, sliced
2 1/2 ounces smoked ham, diced (1/2 cup)
1 1/2 cups cooked turkey or 1 1/2 cups cooked chicken, diced
3 slices gingerroot (about the size of a dime)
2 teaspoons sugar
1/2-1 teaspoon salt (optional)
1/8 teaspoon white pepper
1/2 cup toasted almond, shredded

Steps:

  • For fancy presentation - remove top of melon.
  • Scoop out melon and seeds, reserving 3 cups melon balls.
  • Scallop edge of melon.
  • In a large pan, heat stock, bamboo, mushrooms, ham, chicken, ginger, sugar, salt, and pepper and bring to a boil.
  • Reduce the heat to low, half cover the pan, and simmer for 15-20 minutes.
  • Just before serving add reserved melon balls and pour soup into the melon shell.
  • Sprinkle with almonds and serve immediately.

Nutrition Facts : Calories 413.2, Fat 18.4, SaturatedFat 3.5, Cholesterol 62.9, Sodium 861.6, Carbohydrate 29.3, Fiber 3.2, Sugar 16.8, Protein 34.4

WINTER MELON SOUP



Winter melon soup image

Very popular soup in HongKong. Everybody loves this soup in the summer. Many variations are available.

Provided by otto4608

Categories     Melons

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups winter melon, cut in 1 1/2-inch pieces
3 cups chicken broth
4 dried Chinese black mushrooms, soaked in hot water for 20 minutes and diced without stems
2 -3 slices ginger
1/4 cup cooked ham, diced
salt and pepper
spring onion (for garnish)

Steps:

  • clean winter melon.
  • add all ingredients to pot and simmer for about 20 min, until melon is tender.
  • season to taste.
  • garnish and serve hot.

MELON SOUP



Melon Soup image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 2h15m

Yield 8 to 10 cups

Number Of Ingredients 10

2 Crenshaw melons, roughly chopped into 1 to 1 1/2-inch cubes
1/4 cup lemon juice
1/4 cup white sugar
3/4 cup honey
Gray salt
2 tablespoons fresh mint leaves
1 cup yogurt
3 tablespoons grappa
10 crostini bread sticks, accompaniment
10 thin slices prosciutto, accompaniment

Steps:

  • Place melon cubes, lemon juice, white sugar, honey, and a pinch of salt in a blender and puree for 1 minute. Then add the mint and yogurt and puree another 1 minute. While pureeing, add the grappa. Transfer the puree to a glass pitcher. Refrigerate. Serve with crostini bread sticks wrapped in prosciutto to enhance the soup's sweet flavors.

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