Honeydew Mint Soup Recipe 445

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HONEYDEW WITH MINT, BASIL, AND LIME



Honeydew with Mint, Basil, and Lime image

Categories     Dessert     No-Cook     Vegetarian     Quick & Easy     Low Sodium     Lime     Melon     Mint     Basil     Summer     Chill     Vegan     Gourmet

Yield Serves 2

Number Of Ingredients 5

3 cups 1-inch cubes honeydew melon (about 1/2 melon)
2 tablespoons fresh lime juice
1 tablespoon fresh opal basil leaves or chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves
sugar to taste if desired

Steps:

  • In a bowl combine all ingredients and chill.

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

HONEYDEW-MINT SOUP RECIPE - (4.4/5)



Honeydew-Mint Soup Recipe - (4.4/5) image

Provided by KathyCooks

Number Of Ingredients 8

1 (2-pound) honeydew melon, peeled, seeded, and cut into
1-inch pieces
1/4 cup loosely packed fresh mint leaves
1/4 cup fresh lime juice (about 3 limes)
1 tablespoon honey
1/8 teaspoon salt
6 thin lime slices (optional)
6 thinly sliced fresh mint leaves (optional)

Steps:

  • Combine 1 cup honeydew melon, 1/4 cup loosely packed fresh mint leaves, fresh lime juice, and honey in a blender; process until smooth. Add remaining melon and salt; process until smooth. Transfer melon mixture to a bowl; cover and chill at least 1 hour. Ladle about 3/4 cup soup into each of 6 bowls; garnish each serving with 1 thin lime slice and 1 thinly sliced mint leaf, if desired.

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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