Pineapple Melon Mint Cold Summer Soup Recipes

CHILLED PINEAPPLE SOUP WITH COTIJA CHEESE AND BASIL

Chilled Pineapple Soup with Cotija Cheese and Basil image

Easy chilled pineapple gazpacho soup recipe

Provided by Sandi Gaertner

Time 10m

Number Of Ingredients 9

Ingredients

3 cups pineapple ((1 whole pineapple with core removed))
1 tablespoon lime juice ((juice from 1 whole lime))
3 tablespoons guava juice
1 tablespoon lemon juice
3 dates ((remove the pits!))
1 tablespoon fresh basil
1/2 cup coconut cream
1/4 cup banana
1 tablespoon cotija cheese

Steps:

Add all ingredients to a Vitamix or blender.
Puree until smooth.
Chill in the refrigerator for 1 hour. Garnish with cotija cheese.

Nutrition Facts : ServingSize 1 g, Calories 246 kcal, Carbohydrate 48 g, Protein 2 g, Fat 7 g, SaturatedFat 6 g, Cholesterol 2 mg, Sodium 43 mg, Fiber 3 g, Sugar 40 g, UnsaturatedFat 1 g

CHILLED MELON AND MINT SOUP

Chilled Melon and Mint Soup image

A summer staple so quick and easy to prepare. Mint does bring even more fresh hint to this soup, tastier served chilled. Great to sip with a drink in shot glasses before dinner or as first course. Mix melon flesh with mint and season.

Provided by Florence RICHOMME

Categories Soup

Number Of Ingredients 8

Ingredients

1 ripe cantaloupe melon (peeled and seeded)
3 to 4 sprigs of mint (eventually a mix of mint & basil)
olive oil
lemon juice
dry white wine
Pastis (French anise alcohol)
Porto
salt and pepper

Steps:

Start by peeling melon and removing seeds. Roughly chop melon into chunks. Remove mint leaves from sprigs. Put aside about 20 leaves for serving.
Place melon and mint into a food processor and puree until smooth. Not with a too high speed though otherwize soup will whiten.
Adjust seasoning and sweetness by adding, according to your taste, lemon juice or alcohool (white wine, Porto or Pastis). Add 1 or 2 pinches of salt and some pepper.
Chill in the refrigerator before serving. Serve chilled with a dash of olive oil and fresh mint leaves neatly arranged.

WATERMELON SOUP

Watermelon Soup image

What could be better on a hot summer day than a cool soup made with fresh watermelon and mint?

Provided by lillpup

Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes

Time 2h15m

Yield 3

Number Of Ingredients 4

Ingredients

4 cups cubed seeded watermelon
2 tablespoons lemon juice
1 tablespoon chopped fresh mint
1 tablespoon honey

Steps:

Blend watermelon, lemon juice, mint, and honey in a blender until smooth. Refrigerate 2 hours before serving.

Nutrition Facts : Calories 84.8 calories, Carbohydrate 22 g, Fat 0.3 g, Fiber 0.9 g, Protein 1.3 g, Sodium 2.4 mg, Sugar 18.6 g

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.

PINEAPPLE MELON MINT COLD SUMMER SOUP

Pineapple Melon Mint Cold Summer Soup image

This is one of the most refreshing soups I have ever had. It is SUPER SIMPLE and came from Knob Hill Resturant in Tubac, AZ where I had lunch today. The chef, Noah, was kind enough to share his recipe and I, in turn, want to share it with you. The secret he says is to allow the three fruits to FULLY ripen before making. It will be nice, sweet and oh so refreshing. Great served following half a sandwich at lunch, or as a kind of smoothie at breakfast.

Provided by Judikins

Categories Smoothies

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 4

Ingredients

1 very ripe fresh pineapple, cut into chunks
1 very ripe honeydew melon, cut into chunks
1 very ripe cantaloupe, cut into chunks
1 bunch fresh peppermint

Steps:

Clean, peel and cut up all three very ripened fruits. (The pineapple might even be a little light brown on the inside.) Put in a blender or food processor and blend/process well.
Throw in ~1 cup of loose fresh peppermint leaves and pulse just for a moment.
Refrigerate until ready to serve.
Serve in either cup size or bowl size.
Garnish with a nice sprig of fresh mint.

Nutrition Facts : Calories 109.4, Fat 0.4, SaturatedFat 0.1, Sodium 40.4, Carbohydrate 27.6, Fiber 2.7, Sugar 23.9, Protein 1.8

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