CHILLED CANTALOUPE SOUP
Very refreshing fruit soup, served chilled. Great for luncheons. Garnish with mint if desired.
Provided by akhowell
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 69.4 calories, Carbohydrate 16.4 g, Fat 0.3 g, Fiber 1 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 15.6 mg, Sugar 13.7 g
CHILLED WATERMELON SOUP
This simple, refreshing gazpacho-like chilled soup depends on the sweetness of the watermelon, tempered by the addition of olive oil, vinegar, lime juice and salt, to create the perfect balance of flavors. A little spiciness in the form of cayenne or crushed red pepper is welcome, too, as is an extra squeeze of lime juice at the table.
Provided by David Tanis
Categories dinner, lunch, soups and stews, appetizer, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put 5 cups of diced watermelon in a food processor or blender and blitz to a purée. Strain purée through a fine-meshed sieve into a bowl. You should have about 4 cups purée. Season with salt and pepper and cayenne, 1 tablespoon vinegar and 2 tablespoons lime juice. Taste and adjust seasoning. Chill bowl on ice or refrigerate.
- To serve, place remaining diced watermelon, honeydew melon and cucumber in a small mixing bowl. Toss with a little salt and pepper, 2 tablespoons lime juice and 2 tablespoons olive oil. Divide mixture evenly into chilled soup bowls.
- Ladle watermelon purée into each bowl. Sprinkle with chives, basil and mint. Add a sprinkle of crushed red pepper and flaky salt if desired. Pass lime wedges separately.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 652 milligrams, Sugar 16 grams
CHILLED MELON SOUP
This refreshing summer soup is a great starter for dinner on the patio on a summer evening. Try any variety of melon in this recipe. Serve leftover soup with salad for lunch the next day.
Provided by Marie Simmons
Categories Healthy Vegetarian Soup & Stew Recipes
Time 2h40m
Number Of Ingredients 12
Steps:
- Dice enough melon to measure 1 cup and combine in a small bowl with cucumber, 2 tablespoons lime juice and scallion green. Cover and refrigerate until ready to serve the soup.
- Place the remaining melon and 4 tablespoons lime juice in a blender. Chop the whole scallion and seed and chop jalapeno; add to the blender along with water, orange zest, orange juice, ginger and salt. Blend until smooth and creamy. Taste and add more lime juice, jalapeno and/or orange juice, if desired.
- Refrigerate the soup until chilled, 2 hours.
- Stir the reserved diced melon mixture and divide among 4 soup bowls. Pour the soup into the bowls. Garnish each serving with cilantro (or mint) and yogurt (or creme fraiche), if using.
Nutrition Facts : Calories 62.4 calories, Carbohydrate 15.7 g, Fat 0.3 g, Fiber 1 g, Protein 1.3 g, Sodium 97.5 mg, Sugar 11.8 g
CHILLED MELON SOUP
Looking for something to put pizazz in a summer luncheon? Try this pretty, refreshing soup with a kick of cayenne pepper to get the conversation going. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place the orange juice, yogurt and cantaloupe in a blender; cover and process until pureed. Add the honey, salt, nutmeg and cayenne; cover and process until smooth. Refrigerate for at least 1 hour before serving. Garnish with mint sprigs.
Nutrition Facts : Calories 82 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 126mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
MELON SOUP
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 2h15m
Yield 8 to 10 cups
Number Of Ingredients 10
Steps:
- Place melon cubes, lemon juice, white sugar, honey, and a pinch of salt in a blender and puree for 1 minute. Then add the mint and yogurt and puree another 1 minute. While pureeing, add the grappa. Transfer the puree to a glass pitcher. Refrigerate. Serve with crostini bread sticks wrapped in prosciutto to enhance the soup's sweet flavors.
CHILLED MELON SOUP
Provided by The Hearty Boys
Categories appetizer
Time 1h15m
Yield 12 (4-ounce) servings
Number Of Ingredients 8
Steps:
- Put half of the cantaloupe into a blender along with the yogurt and blend until smooth. Add the remaining cantaloupe and blend again until smooth. Pour into a large mixing bowl. Add the orange juice, honey, nutmeg, salt and cayenne and blend until well mixed. Pour into a soup tureen and chill at least 1 hour before serving. Garnish with fresh mint sprigs before setting out.
CHILLED MELON SOUP
This soup reminds me of summer. It's easy, cool, colorful, and refreshing. It is perfect for a bridal shower, baby shower, or ladies luncheon; men like it too. The presentation will bring out your artistic side. Preparation time does not include chilling. Easy to double or triple. NOTE: I recommend using a wide rimmed shallow soup bowl (if they are available to you). The surface area is larger and gives you a broader "canvas" to create your pattern. What ever style bowl you have will work, YOU are the artist with this recipe, not the bowl. Have Fun...
Provided by JTsMom
Categories Strawberry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Have all your fruit prepared and chilled.
- Place honeydew melon into a blender and process until smooth, (do not over process), pour into a bowl and set aside.
- Rinse out blender and process the cantaloupe until smooth; pour into a bowl.
- To each bowl of puréed melon; add 2 tablespoons chilled vodka, 2 tablespoons brown sugar, and 2 teaspoons lime juice, stir well, cover and chill.
- Place sliced strawberries in blender and process until smooth. Pour into a bowl; cover and chill.
- To serve:.
- Pour 1/2 cup of cantaloupe mixture into each of 4 individual bowls.
- Pour 1/2 cup of honeydew mixture in center of cantaloupe mixture.
- Dollop each serving with 2 tablespoons of puréed strawberries in the center.
- Take a wooden tooth pick, place it below the surface of the strawberry purée and without lifting it, pull it to the edge of the bowl, passing through the honeydew and cantaloupe purées. Repeat this all the way around the bowl. For an even more decorative pattern, starting from the edge of the bowl (in-between the stripes you have just made), place the tooth pick into the cantaloupe purée and pull it in the opposite direction to the center of the bowl, passing through the honeydew purée ending in the strawberry purée. You can do more simple decorative pattens by making random swirls, waves, or wiggly lines. It is a blank canvas, have fun.
- Garnish with a sprig of mint. (optional).
Nutrition Facts : Calories 185.4, Fat 0.5, SaturatedFat 0.1, Sodium 49.1, Carbohydrate 38.5, Fiber 2.9, Sugar 35.2, Protein 2
CHILLED MELON SOUP
A light, cool chilled soup that is a great starter coarse for brunch or lunch. From Maxwell's, Stowe, VT.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a large mixing bowl.
- Place half of the fruit mixture into the container of an electric blender; process until smooth; pour puree into a large bowl.
- Repeat with the remainder of the fruit mixture.
- Add more cinnamon and honey to taste.
- Chill for several hours before serving.
Nutrition Facts : Calories 98.5, Fat 0.4, SaturatedFat 0.1, Sodium 26.7, Carbohydrate 24.3, Fiber 1.8, Sugar 21.1, Protein 1.9
CHILLED MELON SOUP WITH TOASTED ALMONDS
Provided by Molly O'Neill
Categories easy, soups and stews, appetizer
Time 25m
Yield Four servings
Number Of Ingredients 9
Steps:
- Place the melon, lime juice, jalapenos, yogurt, 2 teaspoons of salt and pepper in a blender and process until smooth. Refrigerate until cold.
- Preheat the oven to 325 degrees. Place the almonds in a bowl and toss with the water and then with the remaining salt. Place on a baking sheet and bake until toasted, about 15 minutes. Let cool.
- Divide the soup among 4 bowls. Top with the almonds and mint and serve immediately.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 775 milligrams, Sugar 24 grams, TransFat 0 grams
CHILLED MELON, CUCUMBER, AND MINT SOUP
For an extra hint of sweetness, drizzle the soup with a bit of honey just before serving.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Peel, halve, and seed 2 cucumbers, then coarsely chop. (You should have about 4 1/2 cups.) Halve and seed remaining (unpeeled) cucumber; cut into a 1/4-inch dice. Working in batches, puree chopped cucumbers, melon, 1/2 cup lime juice, mint, and ice in a food processor or blender. Season with salt and more lime juice. Transfer soup to a bowl, cover, and refrigerate until ready to serve, up to 2 hours.
- Smear 1/4 cup yogurt onto two sides of each serving bowl. Spoon chilled soup into bowls, drizzle with oil, and sprinkle with diced cucumbers and mint. Serve, with lime wedges.
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- Place honeydew in blender, and process until smooth; pour into a bowl. Place cantaloupe in blender, and process until smooth; pour into a bowl. To each bowl of puréed melon, add 2 tablespoons vodka, 2 tablespoons sugar, and 2 teaspoons lime juice; stir well. Cover and chill. Place strawberries in blender; process until smooth. Pour into a bowl; cover and chill.
- To serve, pour 1/2 cup of cantaloupe mixture into each of 4 individual bowls; pour 1/2 cup of honeydew mixture in center of cantaloupe mixture. Dollop each serving with 2 tablespoons of puréed strawberries; swirl decoratively with a wooden pick.
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