COLD CANTALOUPE AND MINT SOUP
Categories Soup/Stew Blender Vegetarian Quick & Easy Low Sodium Cantaloupe Mint Summer Chill Gourmet
Yield Makes about 4 cups, serving 4
Number Of Ingredients 7
Steps:
- With a vegetable peeler remove zest from lime in strips. In a saucepan simmer water, zest, mint, and sugar, stirring occasionally, 5 minutes. Remove pan from heat and let mixture stand 15 minutes. Pour mixture through a sieve into a bowl, pressing hard on solids, and discard solids. Cool syrup to room temperature.
- Halve and seed cantaloupe. Working in 2 batches, scoop flesh into a blender and purée with syrup until smooth, transferring to a large bowl as pur ed. Stir in wine. Chill soup, covered, until cold, at least 2 hours, and up to 1 day. Skim any foam from top. Serve soup garnished with mint.
PINEAPPLE MELON MINT COLD SUMMER SOUP
This is one of the most refreshing soups I have ever had. It is SUPER SIMPLE and came from Knob Hill Resturant in Tubac, AZ where I had lunch today. The chef, Noah, was kind enough to share his recipe and I, in turn, want to share it with you. The secret he says is to allow the three fruits to FULLY ripen before making. It will be nice, sweet and oh so refreshing. Great served following half a sandwich at lunch, or as a kind of smoothie at breakfast.
Provided by Judikins
Categories Smoothies
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Clean, peel and cut up all three very ripened fruits. (The pineapple might even be a little light brown on the inside.) Put in a blender or food processor and blend/process well.
- Throw in ~1 cup of loose fresh peppermint leaves and pulse just for a moment.
- Refrigerate until ready to serve.
- Serve in either cup size or bowl size.
- Garnish with a nice sprig of fresh mint.
Nutrition Facts : Calories 109.4, Fat 0.4, SaturatedFat 0.1, Sodium 40.4, Carbohydrate 27.6, Fiber 2.7, Sugar 23.9, Protein 1.8
MELON AND PINEAPPLE WITH LEMON MINT SYRUP
Can be prepared in 45 minutes or less.
Yield Serves 6
Number Of Ingredients 9
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.
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
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.
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.
THE ULTIMATE SUMMER FRUIT SOUP
This is truly the ultimate chilled fruit soup. The fruit mixture also makes a terrific base for smoothies and sorbet.
Provided by Austin Geraldson
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 48m
Yield 6
Number Of Ingredients 10
Steps:
- Combine the blueberries, pineapple, oranges, melon, lemon juice, lemon zest, sugar, and pineapple juice in a large skillet. If desired, stir in the yogurt to make the mixture more creamy. Cook and stir over medium-high heat until the sugar dissolves and the fruit softens, 3 to 5 minutes.
- Place fruit mixture into a blender or the bowl of a food processor; blend or pulse until smooth. Spoon into a freezer dish. Chill until mixture becomes slushy, about 20 to 25 minutes, or until desired consistency. Serve garnished with fresh mint leaves.
Nutrition Facts : Calories 247.9 calories, Carbohydrate 62.2 g, Cholesterol 0.2 mg, Fat 0.7 g, Fiber 5.2 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 47.9 mg, Sugar 52.9 g
CHILLED CANTALOUPE PEACH SOUP WITH GINGER & MINT
Make and share this Chilled Cantaloupe Peach Soup with Ginger & Mint recipe from Food.com.
Provided by Dusty Gold
Categories Lime
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Remove skin and seeds from cantaloupe and dice the flesh.
- Cut peaches in half and remove stone.
- Place cantaloupe, peaches, ginger, tabasco sauce, cream cheese, and lime juice in a blender and puree until well blended.
- Strain if necessary.
- Garnish with honeydew melon and fresh mint.
- Serve in chilled bowls.
Nutrition Facts : Calories 206, Fat 2.2, SaturatedFat 1, Cholesterol 4, Sodium 92, Carbohydrate 48.3, Fiber 5, Sugar 43.2, Protein 3.9
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