Honeydew Melon Soup Recipes

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HONEYDEW MELON GAZPACHO



Honeydew Melon Gazpacho image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 16

1 small honeydew melon, peeled and seeded
1 large cucumber, peeled and seeded
1 cup green grapes
1 cup packed spinach leaves
1/4 cup basil leaves
4 scallions, sliced
1 serrano chile, seeded and chopped
2 tablespoons olive oil
1 tablespoon champagne vinegar
1 lime, juiced
1 tablespoon honey
1 avocado, seeded and flesh removed
Kosher salt and freshly ground black pepper
1/4 cup cilantro leaves
Avocado slices
4 lime wedges

Steps:

  • Roughly chop the melon and add to the bowl of a food processor, reserving some for garnish. Chop the cucumber and halve the grapes and add to the food processor. Top with the spinach, basil, scallions and serrano. Splash in the olive oil, champagne vinegar, lime juice and honey. Process until the ingredients are combined, about 1 minute. Add half the avocado and process again until the avocado has been completely incorporated, about 30 seconds. Season to taste with salt and pepper and thin with ice water if necessary to reach desired consistency.
  • Transfer to a bowl, cover and refrigerate for at least 1 hour.
  • To serve: Ladle the soup into bowls and top with the diced honeydew, sliced avocado, and cilantro leaves. Serve with wedges of lime on the side.

HONEYDEW BLUEBERRY SOUP



Honeydew Blueberry Soup image

A cold soup of honeydew and blueberries. Top with whipped topping, if desired.

Provided by J. Carlson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 3

1 honeydew melon
1 pint blueberries
6 oatmeal cookies

Steps:

  • Cut the melon from the rind and into chunks. Puree until smooth in a food processor or blender. Pour into a large bowl and stir blueberries into pureed melon. Chill until quite cold.
  • To serve, ladle soup into individual bowls and crumble an oatmeal cookie over each serving.

Nutrition Facts : Calories 175.6 calories, Carbohydrate 37.7 g, Fat 3.2 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 96.4 mg, Sugar 26.5 g

HONEYDEW MELON SOUP



Honeydew Melon Soup image

From Family Circle magazine, June 2013 issue. It says, "Chilled fruit soups are perfect for hot days when you want something light. This pretty puree of melon, mint and yogurt is a great summer appetizer - and a breeze to make." Cook time doesn't include several hours of refrigeration time.

Provided by mersaydees

Categories     Melons

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

8 cups honeydew melon, cubed (medium ripe, save about 8 small balls to garnish)
1/4 cup mint leaf (set aside some chopped mint for garnish)
2 tablespoons lime juice, freshly squeezed
1 tablespoon honey
1 pinch cayenne pepper
4 tablespoons plain Greek yogurt, garnish
2 tablespoons pistachios, chopped (garnish) (optional)

Steps:

  • Add first 5 ingredients to the bowl of a food processor. Pulse a few times to combine, then process until smooth. Refrigerate for a few hours before serving.
  • To serve, divide soup among 4 bowls. Stir a tablespoon of the yogurt into each bowl. Toss a couple of the melon balls, mint, and pistachios (if using) into each.

COLD MELON SOUP



Cold Melon Soup image

Many different types of melons can be used in this cool, fresh soup, however, honeydew melons defnitely are the best.

Provided by morgainegeiser

Categories     Melons

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

4 cups ripe honeydews, cut into small balls
4 teaspoons lime juice
2 teaspoons honey
1 cup nonfat vanilla yogurt
1/2 cup honeydew balls (to garnish)

Steps:

  • In a blender container, combine honeydew, lime juice, and honey. Blend until smooth. Pour into a bowl and add yogurt.
  • Beat with a fork or wire whisk until blended.
  • Chill several hours.
  • Serve cold.
  • Whisk before serving and garnish each bowl with a few melon balls.
  • NOTE: chilling time not included with prep time.

Nutrition Facts : Calories 81, Fat 0.3, SaturatedFat 0.1, Sodium 34.8, Carbohydrate 20.7, Fiber 1.6, Sugar 18.5, Protein 1.1

HONEYDEW CUCUMBER SOUP



Honeydew Cucumber Soup image

We served this cool, refreshing soup in demitasse cups and filled the saucers with ice to keep it chilled.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 7

1 ripe honeydew melon, rind and seeds removed, cut into chunks
4 cucumbers, peeled, seeded, cut in chunks
1/4 cup plus 3 tablespoons creme fraiche
1 teaspoon minced seeded jalapeno pepper, or more to taste
1/4 cup loosely packed fresh cilantro leaves, plus more for garnish
1/4 cup freshly squeezed lime juice
1 teaspoon coarse salt

Steps:

  • Place honeydew in a food processor; puree until smooth. Line a bowl with a double thickness of cheesecloth; transfer puree to bowl. Gather cheesecloth; tie into a bundle. Suspend bundle from a spoon; hang over a bowl, collecting juices in bowl, for 1 hour to yield 4 cups liquid.
  • Place cucumbers in a food processor; puree until smooth. Add 1/4 cup creme fraiche, jalapeno, cilantro, lime juice, and salt; puree until smooth. Add honeydew liquid; puree until combined. Chill well before serving. Serve with a small dollop of creme fraiche and a cilantro leaf.

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Top Asked Questions

How to make cold melon soup with honeydew?
PER SERVING % DAILY VALUE In a blender container, combine honeydew, lime juice, and honey. Blend until smooth. Pour into a bowl and add yogurt. Beat with a fork or wire whisk until blended. Chill several hours. Serve cold. Whisk before serving and garnish each bowl with a few melon balls.
How do you make blueberry soup with honeydew?
A cold soup of honeydew and blueberries. Top with whipped topping, if desired. Cut the melon from the rind and into chunks. Puree until smooth in a food processor or blender. Pour into a large bowl and stir blueberries into pureed melon. Chill until quite cold.
How to make cold melon soup with yogurt?
DIRECTIONS 1 In a blender container, combine honeydew, lime juice, and honey. Blend until smooth. Pour into a bowl and add yogurt. 2 Beat with a fork or wire whisk until blended. 3 Chill several hours. 4 Serve cold. 5 Whisk before serving and garnish each bowl with a few melon balls. 6 NOTE: chilling time not included with prep time. More ...
What kind of fruit to use in honeydew soup?
"Here's a recipe for a delicious, quick summertime fruit soup that's light and refreshing, but somehow still very satisfying. The same technique can be used with any ripe, fleshy melon, including cantaloupes and watermelon, or sweet, fleshy fruit, such as peaches or nectarines."

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