Honeydew And Lime Soup Recipes

Steps:

• Combine honeydew melon, coconut milk, honey, lime juice, cinnamon, and ginger in a blender; blend until smooth. Refrigerate for 1 hour and serve chilled.

Steps:

• In a blender in batches or in a food processor purée the honeydew, the mint leaves, the lime juice, the sugar to taste, and a pinch of salt until the mixture is smooth, transfer the soup to a bowl, and chill it, covered, for a least 1 hour or overnight. The soup may be made 2 days in advance and kept covered and chilled. Arrange the cantaloupe halves on 6 small plates, ladle the soup into them, and garnish each serving with a mint sprig.

Steps:

• Combine the melon, lime juice, zest, and sugar in a food processor or blender and process until smooth.
• Taste the mixture and add more sugar, 1 teaspoon at a time, if desired.
• Add the yogurt and process just long enough to combine.
• Transfer to a mixing bowl, cover, and refrigerate until thoroughly chilled.
• Stir well and serve in chilled bowls.

Steps:

• In a bowl combine all ingredients and chill.