Minted Melon Soup with Raspberries

Total Time:
25 min
Prep:
25 min

Yield:
6 servings

Ingredients
  • 1 honey dew or cantaloupe melon
  • 1 cup orange juice
  • Pinch salt
  • 1/2 cup white wine, such as Chablis
  • 2 tablespoons honey (optional)
  • 10 mint leaves, cut into chiffonade
  • 1/2 pint raspberries, gently washed
  • Mint sprigs, for garnish
Directions
  • Cut off the ends of the melon to stabilize it on the cutting board, then remove the rind. Cut the melon in half and remove the seeds.

  • Cut half the melon into large chunks and place then in a blender with the orange juice, salt and wine. Add the honey if the melon is less sweet than you prefer. Blend until smooth, pour the mixture into a bowl, and stir in the chiffonaded mint; chill thoroughly in refrigerator.

  • Dice the remaining melon and add it to the soup. To serve, ladle the soup into chilled bowls and top with the raspberries and mint sprigs.


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