Honeydew soup, chilled
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Minced fresh ginger; no substitute (I tried the dried ginger and it was a disaster) |
| ½ | cup | Boiling water |
| 2 | Honeydew melons; finely pureed | |
| ¼ | cup | Fresh squeezed lime juice |
| 4 | teaspoons | Honey |
| 1 | medium | Mango peeled; seeded and cut small. |
| 8 | smalls | Mint leaves |
Directions
From: Randy and Colleen Jones <rcjones@...> Date: Tue, 9 Jul 1996 18:47:58 -0700 Farmhouse Cookbook - WA state
Combine ginger and boiling water, cover and set aside for 10 minutes.
Strain. Add the liquid to the honeydews, lime juice and honey. Combine, blend and refrigerate for 1 hour. Pour chilled mixture over mango and garnish with the mint leaves.
EAT-L Digest 8 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .