Cold Honeydew And Mint Soup In Cantaloupe
Serves: 2
Zoie Ernser
1 January 1970
Based on User reviews:
56
Spice
59
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 tbsps
Lime Juice (fresh)2 tbsps
SugarDirections:
1
In a blender in batches or in a food processor purée the honeydew, the mint leaves, the lime juice, the sugar to taste, and a pinch of salt until the mixture is smooth, transfer the soup to a bowl, and chill it, covered, for a least 1 hour or overnight
2
The soup may be made 2 days in advance and kept covered and chilled
3
Arrange the cantaloupe halves on 6 small plates, ladle the soup into them, and garnish each serving with a mint sprig
4
In a blender in batches or in a food processor purée the honeydew, the mint leaves, the lime juice, the sugar to taste, and a pinch of salt until the mixture is smooth, transfer the soup to a bowl, and chill it, covered, for a least 1 hour or overnight
5
The soup may be made 2 days in advance and kept covered and chilled
6
Arrange the cantaloupe halves on 6 small plates, ladle the soup into them, and garnish each serving with a mint sprig