Summertime Melon Soup Recipes

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CHILLED MELON SOUP



Chilled Melon Soup image

This refreshing summer soup is a great starter for dinner on the patio on a summer evening. Try any variety of melon in this recipe. Serve leftover soup with salad for lunch the next day.

Provided by Marie Simmons

Categories     Healthy Vegetarian Soup & Stew Recipes

Time 2h40m

Number Of Ingredients 12

6 cups cubed ripe melon
½ cup diced seedless cucumber
6 tablespoons lime juice, divided, plus more to taste
1 tablespoon thinly sliced scallion green, plus 1 whole scallion, divided
1 jalapeño pepper, plus more to taste
1 cup cold water
1 2-by-1/2-inch strip orange zest
½ cup orange juice, plus more to taste
1 teaspoon chopped fresh ginger
½ teaspoon kosher salt
2 tablespoons finely chopped cilantro, or mint for garnish
6 teaspoons plain yogurt, or crème fraiche for garnish

Steps:

  • Dice enough melon to measure 1 cup and combine in a small bowl with cucumber, 2 tablespoons lime juice and scallion green. Cover and refrigerate until ready to serve the soup.
  • Place the remaining melon and 4 tablespoons lime juice in a blender. Chop the whole scallion and seed and chop jalapeno; add to the blender along with water, orange zest, orange juice, ginger and salt. Blend until smooth and creamy. Taste and add more lime juice, jalapeno and/or orange juice, if desired.
  • Refrigerate the soup until chilled, 2 hours.
  • Stir the reserved diced melon mixture and divide among 4 soup bowls. Pour the soup into the bowls. Garnish each serving with cilantro (or mint) and yogurt (or creme fraiche), if using.

Nutrition Facts : Calories 62.4 calories, Carbohydrate 15.7 g, Fat 0.3 g, Fiber 1 g, Protein 1.3 g, Sodium 97.5 mg, Sugar 11.8 g

SUMMERTIME MELON SOUP



Summertime Melon Soup image

Valerie Black reports from Fairfield Bay, Arkansas that her summertime soup always elicits a sweet response. "Guests never fail to request the recipe," she reveals. "To make it look even better, I often serve it in cantaloupe 'bowls'.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 7

5 cups seeded cubed watermelon
1 pint fresh strawberries, hulled and cut in half
1/4 cup sour cream
2 tablespoons milk
2 tablespoon sugar
3 to 4 cantaloupes, optional
Additional fresh strawberries, optional

Steps:

  • In a small bowl, combine watermelon and strawberries. Puree in batches in a blender, adding the sour cream, milk and sugar to the last batch. Pour into a 2-qt. container and mix well. Cover and chill at least 3 hours. , To serve soup in cantaloupe bowls, cut cantaloupes in half; hollow out melon and seeds, leaving about a 1-1/2-in. shell if desired. Cut a decorative edge if desired. Add soup; garnish with a strawberry if desired.

Nutrition Facts : Calories 71 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 8mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

MELON SOUP



Melon Soup image

Provided by Food Network

Time 35m

Yield 8 servings

Number Of Ingredients 7

8 pounds melons (your choice)
2 teaspoons vegetable oil
2 fresh chili peppers, seeded and chopped
1/2 cup white wine
2/3 cup lemon juice
2 tablespoons honey
1/4 teaspoon pepper

Steps:

  • Cut melons, remove seeds, and scoop out flesh; set aside. In a saucepan, heat oil. Cook peppers about 4 minutes. Add wine and boil. In a large bowl, mix melons with hot wine and peppers. Add other ingredients. Puree in blender. Chill before serving.

COLD CANTALOUPE SOUP



Cold Cantaloupe Soup image

Cold cantaloupe soup has become a summer staple in my house, a quick and easy solution to the question of a first course at dinner. I have even served it in espresso cups for guests to sip with cocktails. All it takes is a ripe orange-fleshed melon, like a cantaloupe, or perhaps a musk melon from a farm stand. I chill the melon, and when I'm ready to prepare the soup, I peel and seed it, then cut it into chunks. I find that if I start with a small amount of the chunks in the blender and process them until they are puréed, I can then add the rest gradually with no need for additional liquid. The juice of one lime and salt to taste are all I add, except for a final drizzle of my best balsamic vinegar on top. You can add mint leaves, cayenne or even a garnish of diced prosciutto or feta instead of the vinegar if you wish.

Provided by Florence Fabricant

Categories     easy, quick, soups and stews, appetizer, side dish

Time 10m

Yield 6 servings

Number Of Ingredients 4

1 cantaloupe or other ripe, orange-fleshed melon, chilled, peeled and seeded
Juice of 1 lime
Salt to taste
2 teaspoons good quality balsamic vinegar

Steps:

  • Cut cantaloupe in 1-inch chunks. Place about 1/4 of them in a blender and process at high speed until puréed. Once you have a purée, gradually add remaining melon, processing until the mixture is smooth.
  • Add lime juice and blend briefly. Season with salt to taste and blend again.
  • Refrigerate until ready to serve, or serve at once. Divide soup among 6 soup plates and drizzle a little balsamic vinegar in a circular or squiggly pattern on top of each.

Nutrition Facts : @context http, Calories 36, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 244 milligrams, Sugar 8 grams

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

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