Two melon soup

Yield: 6 servings

Measure Ingredient
1 small Ripe cantaloupe; peeled, seeded,
\N \N And chopped coarse
2 tablespoons Fresh lemon juice; or to taste
½ \N Ripe honeydew melon; peeled, seeded,
\N \N And chopped coarse
3 tablespoons Fresh lime juice; or to taste
1½ teaspoon Minced fresh mint; or to taste,
\N \N Plus additional mint sprigs for garnish
\N \N Sour cream; for garnish
\N \N If desired

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.

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