Two-Tone Melon Soup

Submitted by Sydney Mike

"This recipe is from More Vitality Cooking, 1997, send to me in a recent cookbook swap! Here ripe melons are the key to a very tasty & healthy soup! Preparation time does not include the 4 hours needed for the pureed melons to chill!"

 

• Ready In: 5mins
• Ingredients: 4
• Yields: 8 cups
• Serves: 4

ingredients

• 1 large cantaloupe, ripe
• 1 large honeydew melon, ripe
• 8 teaspoons lime juice, fresh
• 1⁄2 cup yogurt (optional) or 1/2 cup sour cream (optional)

directions

1. Slice, deseed & peel melons, then cut them into chunks, placing each melon in separate bowls.
2. In a blender puree cantaloupe, then pour back into its bowl.
3. Repeat for the honeydew, keeping each pureed melon separate.
4. Stir 2 to 4 teaspoons of lime juice into each puree.
5. Refrigerate until well chilled, at least 4 hours, but no longer than 24 hours.
6. To serve, pour some of each puree into a separate measuring cup, then SIMULTANEOUSLY pour each measured amount into opposite sides of the same wide soup bowl. DO NOT MIX.
7. If desired, add a little yogurt to center of each bowl & swirl it a little between the two purees!

Reviews

[mliss29]

Fantastic! Wow! This was really good. My husband thinks it would make good popsicles! Thank you, Syd! Reviewed for Healthy Choices ABC tag game.

 

[KateL]

Wonderful light dessert or palate cleanser! Lends to handsome presentation and easily halved for 2 servings; I used tall biscuit cutters to form concentric circles with ease. We like lime juice, so I used the larger amount suggested. For garnish, I used orange zest and lime zest. Men, impress your wife with this for Mothers Day breakfast. Thanks for sharing this recipe, Sydney Mike; I have been looking forward to trying this experiment. Made for March 2009 Veg*n Swap.