CHILLED MELON SOUP
Looking for something to put pizazz in a summer luncheon? Try this pretty, refreshing soup with a kick of cayenne pepper to get the conversation going. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place the orange juice, yogurt and cantaloupe in a blender; cover and process until pureed. Add the honey, salt, nutmeg and cayenne; cover and process until smooth. Refrigerate for at least 1 hour before serving. Garnish with mint sprigs.
Nutrition Facts : Calories 82 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 126mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
MELON SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut ends off each cantaloupe and stand upright. Remove skin in strips working around melons. Halve melons and seed with spoon. Chunk melons and place pieces in food processor. You will work in 2 batches. Fill processor 3/4 full. Add 1 tablespoon sugar, the juice of 1/2 lime and about 3/4 cup spring water. Pulse grind them process soup until smooth. Adjust sugar to your taste and pour soup into 2 bowls, repeat process. Top each soup bowl with kiwi and raspberries and serve.
MELON SOUP
Provided by Rachael Ray : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut ends off each cantaloupe and stand upright. Remove skin in strips working around melons. Halve melons and seed with spoon. Chunk melons and place pieces in food processor. You will work in 2 batches. Fill processor 3/4 full. Add 1 tablespoon sugar, the juice of 1/2 lime and about 3/4 cup spring water. Pulse grind them process soup until smooth. Adjust sugar to your taste and pour soup into 2 bowls, repeat process. Top each soup bowl with kiwi and raspberries and serve.;
COLD CANTALOUPE SOUP
Cold cantaloupe soup has become a summer staple in my house, a quick and easy solution to the question of a first course at dinner. I have even served it in espresso cups for guests to sip with cocktails. All it takes is a ripe orange-fleshed melon, like a cantaloupe, or perhaps a musk melon from a farm stand. I chill the melon, and when I'm ready to prepare the soup, I peel and seed it, then cut it into chunks. I find that if I start with a small amount of the chunks in the blender and process them until they are puréed, I can then add the rest gradually with no need for additional liquid. The juice of one lime and salt to taste are all I add, except for a final drizzle of my best balsamic vinegar on top. You can add mint leaves, cayenne or even a garnish of diced prosciutto or feta instead of the vinegar if you wish.
Provided by Florence Fabricant
Categories easy, quick, soups and stews, appetizer, side dish
Time 10m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Cut cantaloupe in 1-inch chunks. Place about 1/4 of them in a blender and process at high speed until puréed. Once you have a purée, gradually add remaining melon, processing until the mixture is smooth.
- Add lime juice and blend briefly. Season with salt to taste and blend again.
- Refrigerate until ready to serve, or serve at once. Divide soup among 6 soup plates and drizzle a little balsamic vinegar in a circular or squiggly pattern on top of each.
Nutrition Facts : @context http, Calories 36, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 244 milligrams, Sugar 8 grams
MELON SOUP
Provided by Food Network
Yield 8 to 10 servings
Number Of Ingredients 42
Steps:
- Season the chicken and pork roast with salt and pepper. Place the meat in a large stock pot. Add the onions, carrots, and celery. Pour water ver the chicken and pork roast (about 3 to 4 quarts).
- In a double piece of cheesecloth (about 4 inches by 4 inches) place 2 garlic halves, 3 bay leaves, 3 sprigs of thyme, and 1 teaspoon black peppercorns. Using a piece of twine, tie the cheesecloth closed, forming a pouch. This is called a bouquet garni. Place the garni in the stock pot and cover. Bring the liquid to a boil and reduce to a simmer. Cook until the chicken and pork are very tender, about 1 1/2 hours. Skim off any scum that has risen to the top.
- Remove the chicken and pork from the pot. Pick the meat from the chicken and discard the carcass. Slice the chicken and pork meat into 1/4-inch slices. Set the meat aside. Strain and reserve the liquid. Season the reserved liquid with salt and pepper.
- Using a sharp knife, cut 2 inches off the top of the melon and reserve the top. Using a spoon, scrape out the seeds of the melon and discard. Using the sharp knife, cut away as much of the melons flesh as possible, but still leaving the whole melon intact. Try to cut pieces that are about 1-inch in thickness. Cut the flesh into 1-inch pieces. Place the melon in the stock pot and cover with the reserved liquid.
- Make another bouquet with the reserved garlic, bay leaves, thyme, and peppercorns. Place the garni in the melon and cover with the reserved melon top. Bring the liquid to a boil and reduce to a simmer. Simmer the liquid for about 1 hour.
- Carefully remove the top of the melon and add the chicken, pork meat and reserved melon pieces, replace cover, and continue to cook for about 20 to 25 minutes, or until the melon is tender. Add the parsley. Carefully remove the melon from the pot, using two large spiders. Place the melon in a large decorative bowl. Ladle the remaining liquid from the pot into the melon and around the melon. Serve the soup hot.
- Season the chicken and pork roast with salt and pepper. Place the meat in a large stock pot. Add the onions, carrots, and celery. Pour water ver the chicken and pork roast (about 3 to 4 quarts).
- In a double piece of cheesecloth (about 4 inches by 4 inches) place 2 garlic halves, 3 bay leaves, 3 sprigs of thyme, and 1 teaspoon black peppercorns. Using a piece of twine, tie the cheesecloth closed, forming a pouch. This is called a bouquet garni. Place the garni in the stock pot and cover. Bring the liquid to a boil and reduce to a simmer. Cook until the chicken and pork are very tender, about 1 1/2 hours. Skim off any scum that has risen to the top.
- Remove the chicken and pork from the pot. Pick the meat from the chicken and discard the carcass. Slice the chicken and pork meat into 1/4-inch slices. Set the meat aside. Strain and reserve the liquid. Season the reserved liquid with salt and pepper.
- Using a sharp knife, cut 2 inches off the top of the melon and reserve the top. Using a spoon, scrape out the seeds of the melon and discard. Using the sharp knife, cut away as much of the melons flesh as possible, but still leaving the whole melon intact. Try to cut pieces that are about 1-inch in thickness. Cut the flesh into 1-inch pieces. Place the melon in the stock pot and cover with the reserved liquid.
- Make another bouquet with the reserved garlic, bay leaves, thyme, and peppercorns. Place the garni in the melon and cover with the reserved melon top. Bring the liquid to a boil and reduce to a simmer. Simmer the liquid for about 1 hour.
- Carefully remove the top of the melon and add the chicken, pork meat and reserved melon pieces, replace cover, and continue to cook for about 20 to 25 minutes, or until the melon is tender. Add the parsley. Carefully remove the melon from the pot, using two large spiders. Place the melon in a large decorative bowl. Ladle the remaining liquid from the pot into the melon and around the melon. Serve the soup hot.
- Season the chicken and pork roast with salt and pepper. Place the meat in a large stock pot. Add the onions, carrots, and celery. Pour water ver the chicken and pork roast (about 3 to 4 quarts).
- In a double piece of cheesecloth (about 4 inches by 4 inches) place 2 garlic halves, 3 bay leaves, 3 sprigs of thyme, and 1 teaspoon black peppercorns. Using a piece of twine, tie the cheesecloth closed, forming a pouch. This is called a bouquet garni. Place the garni in the stock pot and cover. Bring the liquid to a boil and reduce to a simmer. Cook until the chicken and pork are very tender, about 1 1/2 hours. Skim off any scum that has risen to the top.
- Remove the chicken and pork from the pot. Pick the meat from the chicken and discard the carcass. Slice the chicken and pork meat into 1/4-inch slices. Set the meat aside. Strain and reserve the liquid. Season the reserved liquid with salt and pepper.
- Using a sharp knife, cut 2 inches off the top of the melon and reserve the top. Using a spoon, scrape out the seeds of the melon and discard. Using the sharp knife, cut away as much of the melons flesh as possible, but still leaving the whole melon intact. Try to cut pieces that are about 1-inch in thickness. Cut the flesh into 1-inch pieces. Place the melon in the stock pot and cover with the reserved liquid.
- Make another bouquet with the reserved garlic, bay leaves, thyme, and peppercorns. Place the garni in the melon and cover with the reserved melon top. Bring the liquid to a boil and reduce to a simmer. Simmer the liquid for about 1 hour.
- Carefully remove the top of the melon and add the chicken, pork meat and reserved melon pieces, replace cover, and continue to cook for about 20 to 25 minutes, or until the melon is tender. Add the parsley. Carefully remove the melon from the pot, using two large spiders. Place the melon in a large decorative bowl. Ladle the remaining liquid from the pot into the melon and around the melon. Serve the soup hot.
MELON SOUP
Steps:
- Peel and seed cantaloupe and puree them in a food processor with grated orange zest and orange juice and a pinch of ground cinnamon for flavor.
- Either puree in it or top with sour cream or yogurt. Right before serving scissor a little bit of fresh basil leaves over the top.
MELON SOUP
Provided by Food Network
Time 35m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Cut melons, remove seeds, and scoop out flesh; set aside. In a saucepan, heat oil. Cook peppers about 4 minutes. Add wine and boil. In a large bowl, mix melons with hot wine and peppers. Add other ingredients. Puree in blender. Chill before serving.
MELON SOUP
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 2h15m
Yield 8 to 10 cups
Number Of Ingredients 10
Steps:
- Place melon cubes, lemon juice, white sugar, honey, and a pinch of salt in a blender and puree for 1 minute. Then add the mint and yogurt and puree another 1 minute. While pureeing, add the grappa. Transfer the puree to a glass pitcher. Refrigerate. Serve with crostini bread sticks wrapped in prosciutto to enhance the soup's sweet flavors.
MELON SOUP
Steps:
- In a bowl, whisk together 2 cups yogurt, 1/4 cup milk and 1 cup chopped mint leaves until mint is fragrant; strain and discard solids.
- In another bowl, combine the grated flesh of a medium ripe melon, 2 tablespoons lime juice and 1 teaspoon chili powder; refrigerate bowls for 2 hours, stirring once.
- To serve, spoon yogurt onto melon and stir.
- Garnish: Chopped pistachios.
CHILLED WATERMELON SOUP
This simple, refreshing gazpacho-like chilled soup depends on the sweetness of the watermelon, tempered by the addition of olive oil, vinegar, lime juice and salt, to create the perfect balance of flavors. A little spiciness in the form of cayenne or crushed red pepper is welcome, too, as is an extra squeeze of lime juice at the table.
Provided by David Tanis
Categories dinner, lunch, soups and stews, appetizer, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put 5 cups of diced watermelon in a food processor or blender and blitz to a purée. Strain purée through a fine-meshed sieve into a bowl. You should have about 4 cups purée. Season with salt and pepper and cayenne, 1 tablespoon vinegar and 2 tablespoons lime juice. Taste and adjust seasoning. Chill bowl on ice or refrigerate.
- To serve, place remaining diced watermelon, honeydew melon and cucumber in a small mixing bowl. Toss with a little salt and pepper, 2 tablespoons lime juice and 2 tablespoons olive oil. Divide mixture evenly into chilled soup bowls.
- Ladle watermelon purée into each bowl. Sprinkle with chives, basil and mint. Add a sprinkle of crushed red pepper and flaky salt if desired. Pass lime wedges separately.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 652 milligrams, Sugar 16 grams
COLD MELON SOUP
Many different types of melons can be used in this cool, fresh soup, however, honeydew melons defnitely are the best.
Provided by morgainegeiser
Categories Melons
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a blender container, combine honeydew, lime juice, and honey. Blend until smooth. Pour into a bowl and add yogurt.
- Beat with a fork or wire whisk until blended.
- Chill several hours.
- Serve cold.
- Whisk before serving and garnish each bowl with a few melon balls.
- NOTE: chilling time not included with prep time.
Nutrition Facts : Calories 81, Fat 0.3, SaturatedFat 0.1, Sodium 34.8, Carbohydrate 20.7, Fiber 1.6, Sugar 18.5, Protein 1.1
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- Dice enough melon to measure 1 cup and combine in a small bowl with cucumber, 2 tablespoons lime juice and scallion green. Cover and refrigerate until ready to serve the soup.
- Place the remaining melon and 4 tablespoons lime juice in a blender. Chop the whole scallion and seed and chop jalapeno; add to the blender along with water, orange zest, orange juice, ginger and salt. Blend until smooth and creamy. Taste and add more lime juice, jalapeno and/or orange juice, if desired.
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