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Marbled Melon Soup

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


Marbled Melon Soup Recipe

Makes: 6 servings

Active Time:

Total Time:

Ingredients

  • 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

  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

Per serving: 177 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 44 g carbohydrates; 3 g protein; 3 g fiber; 73 mg sodium; 741 mg potassium.

Nutrition Bonus: Vitamin C (166% daily value), Vitamin A (96% dv), Potassium (21% dv).

Carbohydrate Servings: 3

Exchanges: 2 fruit, 1 other carbohydrate



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Recipe Categories

Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
6
Preparation/ Technique
No-cook
Meal/Course
Brunch
Dinner

Dessert
Season
Spring
Summer
Fall

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