Pineapple Melon Mint Cold Summer Soup
- Ready In:
- 15mins
- Ingredients:
- 4
- Serves:
-
8-10
ingredients
- 1 very ripe fresh pineapple, cut into chunks
- 1 very ripe honeydew melon, cut into chunks
- 1 very ripe cantaloupe, cut into chunks
- 1 bunch fresh peppermint
directions
- Clean, peel and cut up all three very ripened fruits. (The pineapple might even be a little light brown on the inside.) Put in a blender or food processor and blend/process well.
- Throw in ~1 cup of loose fresh peppermint leaves and pulse just for a moment.
- Refrigerate until ready to serve.
- Serve in either cup size or bowl size.
- Garnish with a nice sprig of fresh mint.
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Reviews
-
We loved this cold soup. It is very refreshing and the mint makes this soup. I cut the recipe in half and there was more than enough for 4 people. I left this a little chunky after blending it. One requested it more chunky while everyone else like it just the was it was. Simple to make, elegant to add to any meal.
-
This was so simple and my highly gourmet friends loved it and wanted the recipe. It tasted cool and fresh, which was what I wanted for a hot August dinner. I appreciated having a quick and "no heat required" recipe for a summer dish. I only did half, and still had to do it in 2 batches, as the combined ingredients were too big for my processor bowl. 8-10 servings from the listed ingredients would be very generous. This would be very elegant but easy for a summer brunch, perhaps in a glass punch bowl for a buffet. If you can chop fruit and push the button on a processor, you can do this one - lots of wow for very little effort.
RECIPE SUBMITTED BY
Judikins
Tucson, Arizona
I'm a Midwesterner, turned Northwesterner for 30 years and finally a Southwesterner. I retired in 1995 and have had time to enjoy, even more, the things I love, like cooking and entertaining special people in our home--family and good friends. Fortunately, my husband enjoys cooking too (one pot meals), so he relieves me a few times a month.