CHILLED MELON, CUCUMBER AND MINT SALAD
Provided by Alex Guarnaschelli
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place the melons on a flat surface and split each one in half. Scoop out and discard the seeds. Use the larger-size scoop on a melon baller to scoop out the flesh. The goal is to tightly pack about 6 generous cups of melon flesh and then hollow the four melon halves out for presentation. Scrape the halves with a spoon to smooth the insides and gather additional flesh (and trap any juices) in a separate bowl until you have 1 heaping cup. Save the melon halves. Refrigerate the melon balls.
- Place the melon scraps and juices in a blender and add 3 tablespoons of the olive oil, the lime zest and juice and honey. Puree until smooth and taste for seasoning. Add more honey, if needed. Add a splash of water if more liquid is needed to make a smooth puree. Refrigerate.
- In a medium bowl, toss the cucumbers with the remaining 1 tablespoon olive oil and a generous amount of black pepper. Toss the melon balls with the dressing. Sprinkle the cucumbers and mint over the melon and mix a little. Fill the melon halves.
CHILLED MELON, CUCUMBER, AND MINT SOUP
For an extra hint of sweetness, drizzle the soup with a bit of honey just before serving.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 20m
Number Of Ingredients 8
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.
MELON CHILLER
This cantaloupe drink is easy to make and very refreshing, especially on a hot, sunny day. It's a real crowd-pleaser too!
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 20m
Yield 10
Number Of Ingredients 4
Steps:
- Scrape the cantaloupe meat lengthwise with a spoon or a melon baller and place in a punch bowl; add the water and sugar. Mix thoroughly until all the sugar is dissolved. Chill with the addition of plenty of ice cubes.
Nutrition Facts : Calories 173.6 calories, Carbohydrate 44.5 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 20.2 mg, Sugar 44 g
CHILLED MELON SOUP
Looking for something to put pizazz in a summer luncheon? Try this pretty, refreshing soup with a kick of cayenne pepper to get the conversation going. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 82 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 126mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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