Melon Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 honeydew melon (s), pulp cut into pieces
- 4 tablespoon lime juice
- 4 tablespoon sugar
- 2 melon (s) (cantaloupe), pulp cut into pieces
- 4 tablespoon lemon juice
- 1 cup yogurt, Greek, or mascarpone or crème double
- Cinnamon powder
Print Recipe
Pin Recipe Instructions
- For this recipe, the melons should be ripe to overripe!
- Puree the honeydew melons with the lime juice and 2 tablespoons of sugar in a blender, cover and cool in the refrigerator. Puree the cantaloupe melons with the lemon juice and 2 tablespoons of sugar in a blender, cover and cool in the refrigerator.
- Serve:
- At the same time pour both melon purees into deep plates to create a two-tone soup. Put a dollop of yoghurt or mascarpone in the middle of the plate and sprinkle with cinnamon.
- Serve very cold!
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