Ww Chilled Minted Melon Soup Recipes

CHILLED MELON SOUP

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.

CHILLED MELON AND MINT SOUP

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.

MELON AND GINGER SOUP

Steps:

• Cut the whole melon into 8 wedges and the half into 4, and set aside two of the wedges. Remove the remaining melon from the rinds, and chop coarsely. Puree until smooth in a blender or a food processor fitted with the steel blade. Transfer to a bowl and whisk in the lime zest and 1 tablespoon of the lime juice, the salt, buttermilk, 1 teaspoon of the ginger juice, and the agave syrup. Taste and add the remaining ginger juice if desired. Cut the remaining wedges of melon into very small dice and place in a separate bowl. Chill the soup and diced melon for at least 1 hour.
• Just before serving, toss the diced melon with the mint and remaining lime juice. Ladle the soup into bowls, top with the melon and mint, and serve.

CHILLED MINTED MELON SOUP

Steps:

• Purée honeydew, mint, lime juice and ginger root in a blender until smooth (you may have to do this in batches).
• Serve immediately or transfer to a container and refrigerate up to 2 days. Top each portion with 1 tablespoon of fat-free yogurt before serving. Garnish with slivered mint leaves if desired. Yields about 1 cup per serving.

YIN-YANG MELON SOUP

Steps:

• In a food processor or blender, puree the green melon with the mint, lime juice and 1 tbsp.
• of the sugar.
• Pour into a pitcher and refrigerate until chilled, about 1 hour.
• Rinse out the blender.
• Add the orange melon, lemon juice and the remaining 1 tbsp.
• of sugar and puree.
• Pour into a pitcher and refrigerate until chilled, about 1 hour.
• At the same time, pour both soups from opposite sides into shallow bowls, taking care to keep them from mixing, and serve.
• The soups can be refrigerated overnight.

CHILLED MINTY COCONUT MELON SOUP

Steps:

• Cut the honeydew melon in half and remove the seeds. Press the seed pith through a fine mesh sieve over a bowl, and reserve the resulting liquid. Discard the seeds. Cut the melon into sections, and remove the rind.
• Place the melon and reserved melon liquid into a tall pot. Puree with a stick blender. Alternately, you can puree the ingredients in a blender. Add the coconut milk, then continue blending until smooth. Stir in the melon liqueur.
• Remove the small tips on each sprig of mint, and reserve for garnish. Stack the remaining mint, then begin rolling the mint into a ball, securing with kitchen string. Drop the rolled mint into the pot with the melon soup. Cover and refrigerate for 2 hours or overnight.
• Remove mint before dividing the soup into chilled cups. Garnish with the reserved mint tips.

CHILLED MINTED MELON SOUP

Steps:

• Purée honeydew, mint, lime juice and ginger in a blender until smooth (you may have to do this in batches).
• Serve immediately or transfer to a container and refrigerate up to 2 days. Top each portion with 1 tablespoon of yogurt before serving. Garnish with slivered mint leaves if desired. Yields about 1 cup per serving.

CHILLED MINTED MELON SOUP

Steps:

• Heat water, honey and mint to boiling; remove from heat. Let stand 5 minutes. Pour honey mixture into blender or food processor; add melon and lime juice. Cover and blend until smooth. Pour into medium glass or plastic bowl or pitcher; stir in milk. Cover and refrigerate about 3 hours or until chilled. Stir before serving. Garnish with additional mint leaves if desired. 6 servings.

WW CHILLED MINTED MELON SOUP

Steps:

• Purée honeydew, mint, lime juice and ginger root in a blender until smooth (you may have to do this in batches). Serve immediately or transfer to a container and refrigerate up to 2 days. Top each portion with 1 tablespoon of fat-free yogurt before serving. Garnish with slivered mint leaves if desired. Yields about 1 cup per serving.

WW FIRE-AND-ICE MELON SOUP - 2 PTS

Steps:

• Combine melon, lime juice, sugar, mint leaves, salt, and jalapeno pepper in a blender, and process until mixture is smooth.
• Cover and chill.
• Serve chilled, garnished with mint sprigs, if desired.