Marbled Melon Soup

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From the EatingWell Kitchen

Swirling soups of different colors together, in this case cantaloupe and honeydew, creates a stunning presentation.

Ingredients 6 servings

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Original recipe yields 6 servings
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Nutrition per serving may change if servings are adjusted.
  • 1 large cantaloupe, halved, seeded, peeled and coarsely chopped
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground coriander
  • 4 tablespoons honey, divided
  • 1 medium honeydew melon, halved, seeded, peeled and coarsely chopped
  • 1/4 cup lime juice
  • 2 teaspoons chopped fresh mint, plus additional sprigs for garnish

Preparation

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  1. Puree cantaloupe, lemon juice and coriander in a blender or food processor until smooth. Stir in 2 tablespoons honey and pour into a bowl. Set aside.
  2. Thoroughly rinse food processor or blender. Place honeydew in the food processor or blender with lime juice and chopped mint. Puree until smooth. Stir in the remaining 2 tablespoons honey and pour into another bowl. Cover both bowls and refrigerate until chilled, at least one hour or overnight.
  3. At serving time, spoon about 1/2 cup of each puree into each soup bowl, allowing colors to mix in the middle. To create a swirl pattern draw the tip of a knife through the surface. Garnish with mint sprigs.

Nutrition information

  • Per serving: 176 calories; 0 g fat(0 g sat); 3 g fiber; 44 g carbohydrates; 3 g protein; 31 mcg folate; 0 mg cholesterol; 40 g sugars; 0 g added sugars; 4786 IU vitamin A; 100 mg vitamin C; 50 mg calcium; 1 mg iron; 73 mg sodium; 739 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 2 fruit, 1 other carbohydrate

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