Recipe courtesy of Bob Blumer
Honeydew Melon Soup with Ice Wine
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- Level: Easy
- Total: 1 hr 15 min
- Prep: 15 min
- Inactive: 1 hr
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 215
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 5 g
- Sugar
- 41 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 95 mg
- Level: Easy
- Total: 1 hr 15 min
- Prep: 15 min
- Inactive: 1 hr
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 215
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 5 g
- Sugar
- 41 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 95 mg
Ingredients
Directions
- Scoop out melon flesh, preserving the rind to use as serving bowls.
- In a blender, puree melon, lime juice and mint.
- Strain puree through a fine strainer and discard solids. Add optional ice wine, if desired. Chill for a minimum of 1 hour.
- Serve in hollowed out melon halves.
