CHILLED MELON AND MINT SOUP
A summer staple so quick and easy to prepare. Mint does bring even more fresh hint to this soup, tastier served chilled. Great to sip with a drink in shot glasses before dinner or as first course. Mix melon flesh with mint and season.
Provided by Florence RICHOMME
Categories Soup
Number Of Ingredients 8
Steps:
- Start by peeling melon and removing seeds. Roughly chop melon into chunks. Remove mint leaves from sprigs. Put aside about 20 leaves for serving.
- Place melon and mint into a food processor and puree until smooth. Not with a too high speed though otherwize soup will whiten.
- Adjust seasoning and sweetness by adding, according to your taste, lemon juice or alcohool (white wine, Porto or Pastis). Add 1 or 2 pinches of salt and some pepper.
- Chill in the refrigerator before serving. Serve chilled with a dash of olive oil and fresh mint leaves neatly arranged.
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
CHILLED MINTED MELON SOUP
Serve this thirst-quenching soup as a first course, a sipable dessert or a picnic treat. Pre-cut melon makes preparation a summer's breeze.
Categories Brunch
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Purée honeydew, mint, lime juice and ginger root in a blender until smooth (you may have to do this in batches).
- Serve immediately or transfer to a container and refrigerate up to 2 days. Top each portion with 1 tablespoon of fat-free yogurt before serving. Garnish with slivered mint leaves if desired. Yields about 1 cup per serving.
Nutrition Facts : Calories 52 kcal
CHILLED MINTED MELON SOUP
Serve this cool minty dish as a first course or an after-dinner treat to beat the summer heat. Pre-cut melon makes preparation a breeze. While the ginger may seem like an unexpected addition, its spicy bite adds depth and elevates the flavor giving this fruit forward soup a fresh spin. For variation, you could replace the honeydew with either cantaloupe or watermelon. You can make this soup ahead and store it in the refrigerator-just give it a good stir before serving. Plan to double it to enjoy with lunch or to keep handy for a refreshing snack later in the week.
Categories Appetizers
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Purée honeydew, mint, lime juice and ginger in a blender until smooth (you may have to do this in batches).
- Serve immediately or transfer to a container and refrigerate up to 2 days. Top each portion with 1 tablespoon of yogurt before serving. Garnish with slivered mint leaves if desired. Yields about 1 cup per serving.
Nutrition Facts : Calories 52 kcal
CHILLED WATERMELON-MINT SOUP
Categories Soup/Stew Fruit Watermelon Mint White Wine Summer Chill Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Working in batches, puree 12 cups watermelon in processor until smooth. Strain puree into large bowl. Transfer 1 cup puree to small bowl; cover and chill. Whisk cornstarch into remaining puree. Bring wine and 1/3 cup sugar to simmer in large pot, stirring until sugar dissolves. Simmer 3 minutes. Add watermelon-cornstarch mixture; bring to boil, whisking. Transfer soup to bowl; stir in 2 cups mint. Cool to room temperature, whisking occasionally, about 1 hour.
- Strain soup into another bowl, pressing on solids to extract as much liquid as possible. Stir in salt and cayenne. Add more sugar, if desired. Chill until cold, at least 4 hours and up to 1 day.
- Whisk reserved 1 cup watermelon puree into soup. Ladle soup into 8 bowls. Mound 2 tablespoons cubed watermelon in center of each bowl. Drizzle soup with crème fraîche. Garnish with mint sprigs.
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, 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.
CHILLED CORN-MELON SOUP WITH CRAB
Who doesn't love fresh corn and melon in summer? Minneapolis chef Gavin Kaysen was inspired to make this cold, elegant summer soup by childhood memories of buying corn and ripe melons from roadside stands.
Provided by Gavin Kaysen
Categories main-dish
Time 2h45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Soup: Remove corn kernels from the cob by placing corn upright in a large, deep mixing bowl. Run a knife from top to bottom, all the way around, allowing the kernels to fall into the bowl. Repeat with remaining corn. (Note: Corn cobs may be discarded, or saved for another use such as corn stock.) Heat oil in a large skillet over medium heat. Add shallots and a pinch of salt. Cook shallots until lightly caramelized, stirring occasionally, 2 minutes. Stir in corn and another pinch of salt; cook another 5 minutes, stirring occasionally. Set aside.
- Place melon on a flat work surface. Slice off top and bottom, and place upright. Remove rind by cutting along the edge of the melon from top to bottom; repeat all the way around until the rind is completely removed. Cut the melon in half, discard the seeds, then roughly chop; set aside 1 cup for garnish and place the rest in a large bowl.Cut away and discard tomato stems; chop tomatoes and add to the melon. Slice off the top and bottom of the pepper and discard the stem. Slice the pepper from top to bottom to open it up. Then "unroll" the pepper on the cutting surface; cut away the central core of seeds and discard. Chop the pepper and add to the melon and tomato; repeat with second pepper. Add 2 large pinches of salt and toss well. Stir in the corn mixture and refrigerate, 2 hours.
- Place chilled corn mixture into a blender. Cover and purée on high speed until smooth and frothy, about 30 seconds. Taste for seasoning, and add more salt as necessary. (Note: You'll need to do this in 2 batches.) Set soup aside while making the garnish.
- Garnish: Preheat broiler. Place corn on a rack fitted over a rimmed baking sheet. Rub with 1 tablespoon olive oil and a pinch of salt. Place sheet 6 inches under the heat source and broil 6-8 minutes, turning occasionally to lightly char all sides. Meanwhile, in a bowl, add crab meat, cherry tomatoes, gooseberries (optional), reserved cantaloupe, lime zest and juice, and remaining 2 tablespoons of olive oil. (Note: Garnish in the video is for 1 serving; the written recipe is for 6 servings.) Mix gently to combine, keeping crab pieces whole. Chiffonade the basil: Roll leaves together like a cigar, then slice into thin strips. Add to the garnish. Remove corn from the oven; when cool enough to handle, cut off kernels as in Step 1. Add corn to the garnish and toss.
- Assembly: Divide garnish into 6 bowls. Slowly pour soup over half of the garnish for a dramatic presentation. Serve cold or at room temperature.
CHILLED MINTED MELON SOUP (WW CORE)
Serve this thirst-quenching soup as a first course or an after-dinner treat. Pre-cut melon makes preparation a summer's breeze.
Provided by nope9117
Categories Melons
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Purée honeydew, mint, lime juice and ginger root in a blender until smooth (you may have to do this in batches).
- Serve immediately or transfer to a container and refrigerate up to 2 days. Top each portion with 1 tablespoon of yogurt before serving. Garnish with slivered mint leaves if desired. Yields about 1 cup per serving.
Nutrition Facts : Calories 87.9, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.3, Sodium 49.9, Carbohydrate 21.2, Fiber 2.2, Sugar 17.5, Protein 2.2
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