Cold Melon Soup
Yield
6 servingsPrep
10 minCook
0 minReady
1 hrsTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
cantaloupe
coarsely chopped |
*
|
| 3 | cups |
honeydew melon
coarsely chopped |
*
|
| 2 | cups |
orange juice
fresh |
|
| 3 | tablespoons |
honey
|
|
| 2 | cups |
champagne
dry |
*
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | x |
mint leaves
fresh, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
cantaloupe
coarsely chopped |
*
|
| 7.1E+2 | ml |
honeydew melon
coarsely chopped |
*
|
| 473 | ml |
orange juice
fresh |
|
| 45 | ml |
honey
|
|
| 473 | ml |
champagne
dry |
*
|
| 237 | ml |
heavy whipping cream
|
|
| 1 | x |
mint leaves
fresh, for garnish |
*
|
Directions
Finely chop 1½ cups each of cantaloupe and honeydew melons.
Set aside.
Place remaining coarsely chopped melons in blender with orange juice, lime juice and honey.
Pour into large bowl.
Stir in champagne and reserved melon. Cover and refrigerate until ready to serve.
Pour into iced bowls.
Whip cream and use as garnish with fresh mint leaves.
