Cantaloupe In Honeydew Almond Soup Recipes

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CANTALOUPE IN HONEYDEW ALMOND SOUP



Cantaloupe in Honeydew Almond Soup image

Cookbook author Reem Kassis shares her take on a beloved childhood snack of melon slices and almond juice. It makes a refreshing dessert.

Provided by Reem Kassis

Yield Serves 4

Number Of Ingredients 5

9 oz. (250 g) honeydew melon (about one-quarter of a large melon), cut into chunks
1½ Tbsp. sugar
1¼ tsp. almond extract
1 cup (8 fl. oz. or 250 ml) unsweetened almond milk
9 oz. (250 g) cantaloupe (about one-quarter of a large melon)

Steps:

  • In a blender, combine the honeydew, sugar, almond extract, and almond milk and blend until very smooth. Chill until cold.
  • Use a melon baller to scoop out balls of cantaloupe, or simply cut into small bite-size cubes. Keep chilled until ready to serve.
  • To serve, pour ½ cup (4 fl oz. or 120 ml) of the honeydew almond soup into a shallow bowl and top with pieces of cantaloupe.

COLD HONEYDEW AND MINT SOUP IN CANTALOUPE



Cold Honeydew and Mint Soup in Cantaloupe image

Categories     Soup/Stew     Blender     Food Processor     Freeze/Chill     No-Cook     Quick & Easy     Low Sodium     Lime     Cantaloupe     Honeydew     Mint     Summer     Chill     Gourmet

Yield Makes about 6 cups, serving 6

Number Of Ingredients 5

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

Steps:

  • 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.

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