Time 20m Yield 4 servings Number Of Ingredients 8 Steps:
Place the cantaloupes on a flat surface and split them in half. Scoop out and discard the seeds. Use a spoon to scoop out the flesh in small increments. The goal is to tightly pack 3 cups of cantaloupe flesh. Place the cantaloupe in the blender and add the lemon juice and cider. Puree until smooth and taste for seasoning. Add the sugar, if needed. Use the water if more liquid is needed. Pour the soup into a medium bowl. Make an ice bath to chill the soup by combining some ice cubes and cold water in the bottom of a larger bowl. Put the soup in the ice bath and store in the refrigerator until ready to serve. Season the cucumber lightly with salt and pepper. When ready to serve, pour the soup into the chilled bowls and add some of the cucumber to each.
Time 15m Number Of Ingredients 8 Steps:
Cut the melon in half and remove all the seeds and fibers. Slice into 8 slices and peel. Cut into 1/2-inch cubes and place in a large bowl. Add the orange juice, yogurt, honey and white wine vinegar. Puree with an immersion blender or in a food processor or blender in batches until smooth. Adjust sweetness with honey and add a pinch of salt to taste. Serve garnish with orange slices and basil or mint sprigs.
Time 10m Number Of Ingredients 7 Steps:
Place all ingredients except basil into food processor and pulse until blended well. Refrigerate at least 2 hours before serving. **NOTE: Cantaloupes and their sweetness are always an uncertainty so check before removing from food processor for taste and add more honey if needed. Garnish with basil and a drizzle of honey if desired.
Number Of Ingredients 8 Steps:
Make the soup: Working in 2 batches, puree cantaloupe, sour cream, honey, lemon juice, and salt in a blender until smooth. Press through a fine sieve into a bowl. Refrigerate until cold, about 1 hour. Make the syrup: Bring sugar and 3/4 cup water to a boil in a saucepan, stirring until sugar has dissolved. Boil until syrup has reduced to 2/3 cup, about 7 minutes. Remove from heat; add tarragon. Transfer to a bowl; refrigerate until cold, 1 hour. Puree syrup, tarragon, and lemon juice in a blender until smooth. Refrigerate until ready to use; stir just before serving. Divide soup among bowls. Drizzle with tarragon syrup; garnish with cantaloupe wedges and tarragon sprigs.
Time 20m Yield 4 servings Number Of Ingredients 6 Steps:
Place everything but the mint leaves in a blender and puree. Strain through a fine chinois or strainer. Chill. Serve in chilled martini glasses with juilenned mint.
Time 20m Yield 6 serving(s) Number Of Ingredients 4 Steps:
Peel, seed and cube cantaloupe. Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth. Transfer to large bowl. Stir in lime juice, cinnamon, and remaining orange juice. Cover, and refrigerate for at least one hour. Garnish with mint or fruit if desired.
Time 25m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Puree cantaloupe, sugar, and OJ. Garnish with mint and whipped cream.
Time 15m Yield 2 servings. Number Of Ingredients 8 Steps:
In a blender, combine 1-1/4 cups cantaloupe, honeydew, sugar and mint; cover and process for 1 minute. Add the wine or grape juice, yogurt and cream; cover and process for 1-2 minutes or until smooth. Refrigerate for at least 2 hours. , Pour into soup bowls. Garnish with remaining cantaloupe and mint if desired.
Yield 6 servings Number Of Ingredients 8 Steps:
Set aside about 2 cups of the melon chunks and place the rest in a food processor or blender. Process until smoothly pureed, then add the juices, nectar, and spices. Process again until thoroughly blended. Transfer the mixture to a serving container. Cut the reserved melon chunks into 1/2-inch dice and stir them into the soup. Cover and chill for an hour or so before serving. Garnish each serving with some berries and 2 or 3 mint leaves, if desired. Nutrition Information Per serving: Calories: 148 Total fat: 1g Protein: 2g Fiber: 3g Carbohydrate: 37g Cholesterol: 0mg Sodium: 24mg
Yield Makes about 6 cups, serving 6 Number Of Ingredients 5 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.
