Minted Melon Soup With Raspberries Recipes

Steps:

• Cut the whole melon into 8 wedges and the half into 4, and set aside two of the wedges. Remove the remaining melon from the rinds, and chop coarsely. Puree until smooth in a blender or a food processor fitted with the steel blade. Transfer to a bowl and whisk in the lime zest and 1 tablespoon of the lime juice, the salt, buttermilk, 1 teaspoon of the ginger juice, and the agave syrup. Taste and add the remaining ginger juice if desired. Cut the remaining wedges of melon into very small dice and place in a separate bowl. Chill the soup and diced melon for at least 1 hour.
• Just before serving, toss the diced melon with the mint and remaining lime juice. Ladle the soup into bowls, top with the melon and mint, and serve.

Steps:

• 1. Stir the sugar and butter in a large skillet over medium heat until combined, about 2 minutes. Add the plums and cook until soft and coated with syrup, 8 to 10 minutes. Remove from the heat; stir in the raspberries.
• 2. Meanwhile, make the sabayon: Put about 1 inch of water in a saucepan and bring to a simmer over medium-high heat.
• 3. In a heatproof bowl that can rest in the saucepan without touching the water, beat the egg yolks and sugar with a large whisk, making sure to scrape the sides of the bowl. Add the wine and salt and beat until foamy. Set the bowl on the pan and continue whisking constantly, moving in a circular motion around the bowl, until the eggs can hold a thick ribbon, 4 to 6 minutes. Remove from the heat and continue whisking to cool slightly. Serve the fruit warm in shallow bowls or small glasses with sabayon spooned on top.

Steps:

• Tip the prepared berries into a bowl. Halve the orange, squeezing in the juice of one half over the berries, catching any pips. Sprinkle over the shredded mint leaves. Gently combine everything together using two spoons. Ready to serve.

Steps:

• Marinate berries in 1/3 cup kirsch and chill. Beat cream stiff, gradually adding sugar. Mix lightly with the berries, chill thoroughly and serve in tall thin glasses, with thin unsugared wafers if desired.

Steps:

• Cut melons, remove seeds, and scoop out flesh; set aside. In a saucepan, heat oil. Cook peppers about 4 minutes. Add wine and boil. In a large bowl, mix melons with hot wine and peppers. Add other ingredients. Puree in blender. Chill before serving.

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.

Steps:

• In a blender, combine raspberries with 4 tablespoons water. Purée until smooth. Line a strainer with cheesecloth, and set over a bowl. Pour in purée, and twist cloth to squeeze out purée. Stir in 4 teaspoons of sugar, or to taste. Spoon mixture into an ice cube tray that makes round balls or another decorative shape. Freeze until firm.
• Cut honeydew melon in half, and remove seeds. Using a melon baller, remove flesh from melon to within 3/4 inch of peel. Set aside melon balls. Using a large spoon, scrape out and reserve remaining flesh. Discard peels.
• Cut cantaloupe in half, using a straight cut or saw toothed design. Remove seeds. Using a melon baller, remove flesh to within 1/4 inch of peel; reserve any extra flesh. Cut off bottoms of cantaloupes, so they stand securely. In a large bowl, mix honeydew and cantaloupe melon balls with lemon juice. Place an equal amount of melon balls in each melon half, and refrigerate.
• In a blender, purée any honeydew or cantaloupe flesh that has not been shaped into balls. Press through a fine strainer, and add 2 teaspoons of sugar. Refrigerate if desired.
• To serve, spoon 2 tablespoons of melon purée over melon balls in each cantaloupe half. Allow to sit at room temperature for 30 minutes. Meanwhile, cut mint leaves into very thin strips, and dust lightly with sugar. Arrange 4 raspberry balls in each melon half, and sprinkle with mint. Set each melon half in soup bowl. At the table, pour Champagne directly into cantaloupe halves, and allow to fizz out and over cantaloupes.

Steps:

• Cut cantaloupe in 1-inch chunks. Place about 1/4 of them in a blender and process at high speed until puréed. Once you have a purée, gradually add remaining melon, processing until the mixture is smooth.
• Add lime juice and blend briefly. Season with salt to taste and blend again.
• Refrigerate until ready to serve, or serve at once. Divide soup among 6 soup plates and drizzle a little balsamic vinegar in a circular or squiggly pattern on top of each.