Minted Honeydew Soup Recipes

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

Ingredients

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.

HONEYDEW-MINT SOUP RECIPE - (4.4/5)

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

Provided by KathyCooks

Number Of Ingredients 8

Ingredients

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.

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