Two melon soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Ripe cantaloupe; peeled, seeded, |
| And chopped coarse | ||
| 2 | tablespoons | Fresh lemon juice; or to taste |
| ½ | Ripe honeydew melon; peeled, seeded, | |
| And chopped coarse | ||
| 3 | tablespoons | Fresh lime juice; or to taste |
| 1½ | teaspoon | Minced fresh mint; or to taste, |
| Plus additional mint sprigs for garnish | ||
| Sour cream; for garnish | ||
| If desired | ||
Directions
In a food processor or blender puree the cantaloupe with the lemon juice in batches until it is very smooth and in a bowl chill it, covered, for at least 3 hours or overnight. In the food processor or blender puree the honeydew with the lime juice and the minced mint in batches until it is very smooth and in a bowl chill it, covered, for at least 3 hours or overnight. Pour at the same time, using 2 measuring cups, equal amounts of both soups into chilled bowls and garnish each serving with sour cream if desired and a mint sprig. This recipe yields approximately 7 cups or 6 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8665) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
02-27-1999
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.