Pineapple Melon Mint Cold Summer Soup Recipes

COLD SUMMER SOUP

Provided by Tyler Florence

Categories appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 13

Cold Summer Soup image

Steps:

Combine the cucumbers, green onions, melon, chile, celery, vinegar, herbs, a drizzle of olive oil, and salt in a large bowl (the cucumbers will give off a lot of juice). Put the bowl in a large pot of ice water to chill for 30 minutes. In another bowl, combine the yogurt, a 2-count of olive oil, a squeeze of lemon, the parsley, and refrigerate. To serve, spoon the soup into bowls.

Nutrition Facts : Calories 158 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 404 milligrams, Carbohydrate 21 grams, Fiber 4 grams, Protein 3 grams, Sugar 16 grams

Ingredients

4 hothouse cucumbers, peeled and cut in medium dice
2 green onions, chopped
1/2 honeydew melon, peeled and cut into medium dice
1 serrano chile, chopped fine
1 rib celery, chopped fine
1/2 cup rice wine vinegar
Leaves from 2 sprigs fresh mint leaves, chopped
Leaves from 1/2 bunch fresh cilantro leaves, chopped
Extra-virgin olive oil
Salt
2 tablespoons low-fat yogurt
1 lemon
1 tablespoon chopped fresh flat-leaf parsley

MELON AND PINEAPPLE WITH LEMON MINT SYRUP

Can be prepared in 45 minutes or less.

Yield Serves 6

Number Of Ingredients 9

Melon and Pineapple with Lemon Mint Syrup image

Steps:

In a saucepan bring water and sugar to a boil, stirring until sugar is dissolved. In a heatproof bowl pour syrup over mint and steep 5 minutes. Strain mixture through a fine sieve into a pitcher, discarding mint, and stir in lemon juice. Chill syrup, covered, at least until cold and up to 1 week.
Arrange fruit on a large platter and garnish with mint sprigs. Serve syrup on the side.

Ingredients

1 1/2 cups water
1/2 cup sugar
1 cup packed fresh mint leaves
1 tablespoon plus 1 teaspoon fresh lemon juice
1 small watermelon, cut into wedges
1 cantaloupe, seeded and cut into wedges
1/2 honeydew melon, cut into wedges
1/2 pineapple, cut lengthwise into 1/2-inch wedges
Garnish: fresh mint sprigs

WATERMELON SOUP

What could be better on a hot summer day than a cool soup made with fresh watermelon and mint?

Provided by lillpup

Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes

Time 2h15m

Yield 3

Number Of Ingredients 4

Watermelon Soup image

Steps:

Blend watermelon, lemon juice, mint, and honey in a blender until smooth. Refrigerate 2 hours before serving.

Nutrition Facts : Calories 84.8 calories, Carbohydrate 22 g, Fat 0.3 g, Fiber 0.9 g, Protein 1.3 g, Sodium 2.4 mg, Sugar 18.6 g

Ingredients

4 cups cubed seeded watermelon
2 tablespoons lemon juice
1 tablespoon chopped fresh mint
1 tablespoon honey

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

Chilled Melon, Cucumber, and Mint Soup image

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.

Ingredients

3 English cucumbers
1/2 honeydew melon, peeled, seeded, and cut into 1-inch chunks (8 cups)
1/2 to 2/3 cup fresh lime juice (from 6 limes), plus wedges for serving
1 cup lightly packed fresh mint leaves, plus more for serving
2 cups crushed ice
Coarse salt
2 cups Greek yogurt
Extra-virgin olive oil

COLD HONEYDEW AND MINT SOUP IN CANTALOUPE

Categories Soup/Stew Blender Food Processor Freeze/Chill No-Cook Quick & Easy Low Sodium Lime Cantaloupe Honeydew Mint Summer Chill Gourmet

Yield Makes about 6 cups, serving 6

Number Of Ingredients 5

Cold Honeydew and Mint Soup in Cantaloupe image

Steps:

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. The soup may be made 2 days in advance and kept covered and chilled. Arrange the cantaloupe halves on 6 small plates, ladle the soup into them, and garnish each serving with a mint sprig.

Ingredients

1/2 large honeydew melon, cut into 1-inch pieces
1 cup loosely packed fresh mint leaves, rinsed and spun dry, plus, if desired, 6 mint sprigs for garnish
3 tablespoons fresh lime juice
1 to 2 tablespoons sugar
3 cantaloupes, halved and trimmed decoratively

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

Cold Melon Soup image

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

Ingredients

4 cups ripe honeydews, cut into small balls
4 teaspoons lime juice
2 teaspoons honey
1 cup nonfat vanilla yogurt
1/2 cup honeydew balls (to garnish)

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

Chilled Melon Soup image

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

Ingredients

3/4 cup orange juice
1 cup plain yogurt
1 medium cantaloupe, peeled, seeded and cubed
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
6 mint sprigs

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