Ww Chilled Minted Melon Soup Recipes

CHILLED MELON AND MINT SOUP

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 MINTED MELON SOUP

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.

CHILLED MINTED MELON SOUP

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.

CHILLED MINTED MELON SOUP

Steps:

• Heat water, honey and mint to boiling; remove from heat. Let stand 5 minutes. Pour honey mixture into blender or food processor; add melon and lime juice. Cover and blend until smooth. Pour into medium glass or plastic bowl or pitcher; stir in milk. Cover and refrigerate about 3 hours or until chilled. Stir before serving. Garnish with additional mint leaves if desired. 6 servings.

WW FIRE-AND-ICE MELON SOUP - 2 PTS

Steps:

• Combine melon, lime juice, sugar, mint leaves, salt, and jalapeno pepper in a blender, and process until mixture is smooth.
• Cover and chill.
• Serve chilled, garnished with mint sprigs, if desired.

CHILLED MELON SOUP

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.

CHILLED WATERMELON-MINT SOUP

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, CUCUMBER, AND MINT SOUP

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 MELON SOUP

Steps:

• Dice enough melon to measure 1 cup and combine in a small bowl with cucumber, 2 tbsp lime juice and scallion green. Cover and refrigerate until ready to serve soup.
• Place the remaining melon and 4 tbsp of lime juice in a blender. Chop the whole scallion and add to the blender along with the water, orange zest, orange juice, ginger and salt. Blend until smooth and creamy. Taste and add more lime juice, 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 and garnish with cilantro (or mint) and yogurt.