TWO-TONE MELON SOUP
This recipe is from More Vitality Cooking, 1997, send to me in a recent cookbook swap! Here ripe melons are the key to a very tasty & healthy soup! Preparation time does not include the 4 hours needed for the pureed melons to chill!
Provided by Sydney Mike
Categories Low Protein
Time 5m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- Slice, deseed & peel melons, then cut them into chunks, placing each melon in separate bowls.
- In a blender puree cantaloupe, then pour back into its bowl.
- Repeat for the honeydew, keeping each pureed melon separate.
- Stir 2 to 4 teaspoons of lime juice into each puree.
- Refrigerate until well chilled, at least 4 hours, but no longer than 24 hours.
- To serve, pour some of each puree into a separate measuring cup, then SIMULTANEOUSLY pour each measured amount into opposite sides of the same wide soup bowl. DO NOT MIX.
- If desired, add a little yogurt to center of each bowl & swirl it a little between the two purees!
WW FIRE-AND-ICE MELON SOUP - 2 PTS
Make and share this Ww Fire-And-Ice Melon Soup - 2 Pts recipe from Food.com.
Provided by teresas
Categories Melons
Time 2h15m
Yield 1 cup, 3 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 106.7, Fat 0.4, SaturatedFat 0.1, Sodium 140, Carbohydrate 27.3, Fiber 2.1, Sugar 23.8, Protein 1.4
YIN-YANG MELON SOUP
This is very pretty for a summer dinner, people will think it to you all day to make..just don't tell them how quick it was.
Provided by Dancer
Categories Melons
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a food processor or blender, puree the green melon with the mint, lime juice and 1 tbsp.
- of the sugar.
- Pour into a pitcher and refrigerate until chilled, about 1 hour.
- Rinse out the blender.
- Add the orange melon, lemon juice and the remaining 1 tbsp.
- of sugar and puree.
- Pour into a pitcher and refrigerate until chilled, about 1 hour.
- At the same time, pour both soups from opposite sides into shallow bowls, taking care to keep them from mixing, and serve.
- The soups can be refrigerated overnight.
COLD MELON SOUP
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
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
CHINESE MELON SOUP (DONG GWAH JONG)
Great summer soup. It sounds really weird, but it's so good. DH says absolutely not to leave out the watermelon because it really adds to the flavor of the broth (even though you put it in at the very end) and the broth is really fantastic.
Provided by littleturtle
Categories Clear Soup
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- For fancy presentation - remove top of melon.
- Scoop out melon and seeds, reserving 3 cups melon balls.
- Scallop edge of melon.
- In a large pan, heat stock, bamboo, mushrooms, ham, chicken, ginger, sugar, salt, and pepper and bring to a boil.
- Reduce the heat to low, half cover the pan, and simmer for 15-20 minutes.
- Just before serving add reserved melon balls and pour soup into the melon shell.
- Sprinkle with almonds and serve immediately.
Nutrition Facts : Calories 413.2, Fat 18.4, SaturatedFat 3.5, Cholesterol 62.9, Sodium 861.6, Carbohydrate 29.3, Fiber 3.2, Sugar 16.8, Protein 34.4
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