Chilled Cantaloupe Peach Soup With Ginger Mint Recipes

CHILLED CANTALOUPE PEACH SOUP WITH GINGER & MINT

Steps:

• Remove skin and seeds from cantaloupe and dice the flesh.
• Cut peaches in half and remove stone.
• Place cantaloupe, peaches, ginger, tabasco sauce, cream cheese, and lime juice in a blender and puree until well blended.
• Strain if necessary.
• Garnish with honeydew melon and fresh mint.
• Serve in chilled bowls.

CHILLED CANTALOUPE AND MINT SOUP

Steps:

• In a blender, combine all ingredients and blend until smooth. Pour into a sealable container and chill for at least 3 hours and up to overnight. Shake well and pour into serving dishes.

CHILLED CANTALOUPE SOUP

Steps:

• Peel, seed, and cube the cantaloupe.
• Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth. Transfer to large bowl. Stir in lime juice, cinnamon, and remaining orange juice. Cover, and refrigerate for at least one hour. Garnish with mint if desired.

CHILLED CANTALOUPE SOUP

Steps:

• In blender or food processor blend together melon and juice until smooth.
• Place in large bowl and stir in lime juice and cinnamon.
• Cover and chill for at least 1 hour.
• Sprinkle with mint to garnish and serve.

CHILLED CANTALOUPE SOUP

Steps:

• Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover and process until smooth. , Transfer to a large bowl; stir in lime juice, cinnamon and remaining orange juice. Cover and refrigerate for at least 1 hour. Serve with mint if desired.

COLD HONEYDEW AND MINT SOUP IN CANTALOUPE

Steps:

• In a blender in batches or in a food processor purée the honeydew, the mint leaves, the lime juice, the sugar to taste, and a pinch of salt until the mixture is smooth, transfer the soup to a bowl, and chill it, covered, for a least 1 hour or overnight. The soup may be made 2 days in advance and kept covered and chilled. Arrange the cantaloupe halves on 6 small plates, ladle the soup into them, and garnish each serving with a mint sprig.

CHILLED CANTALOUPE SOUP WITH LEMON AND GINGER

Steps:

• Place butter, honey, ginger root and lemon peel in small bowl. Microwave 45 seconds until butter melts. Stir to blend.
• Transfer mixture into blender. Add melon chunks and puree until smooth. Stir in milk. Transfer to bowl, cover and chill 4 hours.
• Garnish with mint sprig diced melon.

COLD CANTALOUPE AND MINT SOUP

Steps:

• With a vegetable peeler remove zest from lime in strips. In a saucepan simmer water, zest, mint, and sugar, stirring occasionally, 5 minutes. Remove pan from heat and let mixture stand 15 minutes. Pour mixture through a sieve into a bowl, pressing hard on solids, and discard solids. Cool syrup to room temperature.
• Halve and seed cantaloupe. Working in 2 batches, scoop flesh into a blender and purée with syrup until smooth, transferring to a large bowl as pur ed. Stir in wine. Chill soup, covered, until cold, at least 2 hours, and up to 1 day. Skim any foam from top. Serve soup garnished with mint.