Best 2 Two Melon Soup Recipes
**Indulge in the Refreshing Duo of Sweet and Savory: Exploring the Two Melon Soup Recipes**
Immerse yourself in a culinary journey that harmoniously blends the sweet and savory flavors of two distinct melons in soup form. Discover two tantalizing recipes that showcase the versatility of these summer fruits. The first recipe, titled "Sweet and Savory Cantaloupe Soup," embarks on a delightful adventure, combining the natural sweetness of cantaloupe with a hint of savory bacon and a touch of zesty lime. On the other hand, the "Refreshing Honeydew Soup with Mint" recipe presents a vibrant green soup, featuring the crisp and refreshing flavors of honeydew melon, complemented by the aromatic freshness of mint and a touch of creamy yogurt. Both recipes promise a symphony of flavors, perfect for a light and flavorful meal or as a refreshing appetizer to kick off a special occasion.
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!
TWO-MELON SOUP
Steps:
- Cut the cantaloupe and honeydew melons in half; remove and discard the seeds. Using a melon baller, scoop out several chunks of each melon and reserve as garnish. Scoop out the remaining flesh of the cantaloupe and place it in the bowl of a food processor or blender, discarding the rind. Add 1/4 cup plum wine or lillet and a pinch of salt and process until very smooth. Transfer to a clean container or small pitcher and refrigerate until very cold. Repeat the process with the honeydew melon and refrigerate until very cold.
Tips:
- For the best flavor, use ripe, flavorful melons. Look for melons that are heavy for their size and have a sweet smell.
- If you don't have a melon baller, you can use a spoon to scoop out the melon flesh. Just be careful not to scrape the rind too much, as this can make the soup bitter.
- If you want a smoother soup, you can puree it in a blender or food processor. However, I prefer to leave it a little chunky, so you can still enjoy the different textures of the melon and cucumber.
- Garnish the soup with fresh herbs, such as mint, basil, or cilantro. This will add a pop of color and flavor to the soup.
- Serve the soup chilled or at room temperature. It's also delicious served over ice cream or sorbet for a refreshing summer dessert.
Conclusion:
This two-melon soup is a light, refreshing, and flavorful soup that is perfect for summer. It's easy to make and can be tailored to your own taste preferences. So next time you have a surplus of melons, give this recipe a try! You won't be disappointed.
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