Wednesday, June 24, 2009
Chilled Melon Soup for Summer
I'm proud to bring you another recipe from my mom--radical babe, inventress, and maker of fantastic eats (like Scrambled Tofu with Portabellas.) This refreshing summer soup is perfect for a leisurely outdoor brunch or as a quick meal on a hot day. I love the simplicity of the dish--it's a breeze to make and to transport, but can also make an elegant addition to a dinner party or luncheon. Mama says:
"This soup can only be as good as the melons--they must be very ripe! Tap on the melon with your fingertips; it should sound like a hollow thump. Honeydew should be very pale green with hints of yellow."
Yield: about 5 1/2 cups; 5 (or 6 small) servings.
1 large honeydew or cantaloupe melon, peeled & cut into small chunks*
Grated rind of 1 lime
Juice of 1 lime
1/2 cup non-fat Greek yogurt
1 Tblsp finely chopped mint leaves
*My preference is to use 1 ½ recipe, using a whole honeydew & ½ cantaloupe.
1. For optimal presentation, choose individual serving bowls that can be chilled in the freezer, & store them there for a couple hours before serving.
2. In a food processor or blender, process melon chunks until smooth; use a low setting to avoid building up froth.
3. Add remaining ingredients and blend until well mixed.
4. Chill thoroughly and scoop into frozen bowls, garnished with sliced blueberries and mint sprigs if desired; serve immediately while bowls are frozen. Best served within 24 hours.