As I mentioned in previous posts, I am a member of a cooking group. There are six of us and we meet once a month to cook and dine together. I have been a part of this group for about nine years. The members have changed over time, but one constant is that we always have fun learning new techniques, trying recipes that we might never try on our own, and enjoying each other’s company.
The hostess this month chose “cooking with fruit” as our theme. We had some wonderful recipes, which I’ll share with you over the next few weeks. The first one is this refreshing melon soup, straight from
Cooking Light magazine.
Peel and seed one (2-pound) honeydew melon and cut it into 1-inch pieces. Put 1 cup of the melon into a blender.
Add 1/4 cup loosely packed fresh mint leaves.
Add 1 tbsp honey, 1/8 tsp salt, and 1/4 cup fresh lime juice (about 3 limes).
Blend until smooth.
Add the remaining melon and blend again. Pour the melon mixture into a bowl, cover, and chill for at least 1 hour.
Ladle the soup into 6 bowls. Each serving will be about 3/4 cup. I know this doesn’t sound like much, but you don’t want a large helping with a sweet soup. Garnish each serving with a thin slice of lime and a sprig of mint.
After we tasted this, we decided that this would make a wonderful sorbet if frozen or a fabulous drink with a little vodka.
Other cold fruit soups:
Cool Honeydew-Mint Soup
1 (2-pound) honeydew melon, peeled, seeded, & cut into 1-inch pieces
1/4 cup loosely packed fresh mint leaves
1/4 cup fresh lime juice (about 3 limes)
1 tbsp honey
1/8 tsp salt
6 thin lime slices (for garnish)
6 fresh mint sprigs (for garnish)
Put 1 cup of the melon into a blender. Add 1/4 cup fresh mint leaves, lime juice, honey, and salt. Blend until smooth. Add the remaining melon and blend again. Pour the melon mixture into a bowl, cover, and chill for at least 1 hour.
Ladle the soup into 6 bowls. Each serving will be about 3/4 cup. Garnish each serving with a thin slice of lime and a sprig of mint.
Serves 6.
Tagged as:
chilled,
honeydew,
melon,
mint
{ 15 comments… read them below or add one }
interesting soup, I bet its great for summer
I just got a huge bunch of mint from my friend’s garden and had no idea what to make. This is perfect! I can’t wait to try it.
Look Delicious!!!
this is such a refreshing sounding soup…perfect
This soup looks so refreshing and perfect for summertime. Mint definitely adds a kick of flavor to fruit and the color is so pretty
I am a huge fan of fruit soups, particularly watermelon and I am very excited to try this one.
Except for the fact that our blender passed away a while back and has yet to be replaced, I am ready to make this! I just bought honeydew yesterday and we have mint overrunning the garden. I suppose I could use my mini food processor . . .
Thanks for all of the positive comments. I hope all of you who plan to try this enjoy it. Let me know.
My Sensei, I haven’t tried a watermelon soup yet, but it’s on my list. Sounds refreshing!
Tangled Noodle, I don’t see why you couldn’t use your mini food processor. You’ll be blending it in a few batches, but I don’t think it would take too much longer.
We are going to be cooking from Cooking Light all next week. Light is always delicious!!
I would’ve never thought to make a soup with honeydew, but it actually looks very refreshing. Thanks for posting!
~Lynette
That sounds like the perfect summer soup! Absolutely gorgeous!
I like the sound of a melon soup. It would be nice and cool and refreshing in the summer.
I love cold fruit soups….never thought I would until I was on holidays in South America and it was SOOO hot! Yours sounds fantastic, and I love the addition of the lime juice! Looks like another winner!!
It's perfect- simple, heathy and pretty!
I have a very similar recipe in a cookbook (the only difference, it seems, is the one I have doesn't call for salt). The book says for a special presentation to serve in wine goblets with a sprig of mint in the center and a slice of lemon (or lime) on the rim. I made it the other night for dessert and it was a big hit!
Yum! I saw this in Cooking Light but didn't copy it, so I'm glad I found it here. I wonder what this would taste like with cilantro instead of (or even in addition to) the mint…?
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