Two Melon Soup

Yield:
Approximately 7 cups or 6 serv
Level:
Easy
Ingredients
  • 1 small very ripe cantaloupe, peeled, seeded and chopped coarse
  • 2 tablespoons fresh lemon juice, or to taste
  • 1/2 very ripe honeydew melon, peeled, seeded and chopped coarse
  • 3 tablespoons fresh lime juice, or to taste
  • 1 1/2 teaspoons minced fresh mint, or to taste, plus additional mint sprigs for garnish
  • Sour cream for garnish if desired
Directions
  • In a food processor or blender puree the cantaloupe with the lemon juice in batches until it is very smooth and in a bowl chill it, covered, for at least 3 hours or overnight. In the food processor or blender puree the honeydew with the lime juice and the minced mint in batches until it is very smooth and in a bowl chill it, covered, for at least 3 hours or overnight. Pour at the same time, using 2 measuring cups, equal amounts of both soups into chilled bowls and garnish each serving with sour cream if desired and a mint sprig.


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    Recipe courtesy of Rachael Ray