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Loading...Melon Soup Recipe
- Annie B. Bond
- March 11, 2000
- 4:19 pm
- 13 comments
The best time to eat a melon? Once it begins to soften and before it breaks down.
Judging the worth of many melons is literally right in your hands and under your thumb. Use your sense of touch to detect nuances of softening. Go straight to the melon’s blossom end: the base of the fruit, opposite the stem. A melon is ready to pick or eat when the skin is fairy easy to depress.
Heirloom melons taste good, and are recommended for this heavenly soup:
MELON SOUP
Peel, seed, and chunk 6 pounds of melon of your choice. Combine with 2 cups orange juice and 2 tablespoons lime juice and puree in a blender or food processor. Finely mince additional melon pieces to make melon confetti and sprinkle over the soup.
Serves 5
Read more: Food, All recipes, Soups & Salads
Adapted from Melons for the Passionate Grower, by Amy Goldman (Artisan, 2002). Copyright (c)2002 by Amy Goldman. Reprinted by permission of Amy Goldman.
Adapted from Melons for the Passionate Grower, by Amy Goldman (Artisan, 2002).
Annie B. Bond
Annie is a renowned expert in non-toxic and green living. Named one of the top 20 environmental leaders by Body and Soul Magazine, Annie has authored four books, including "Home Enlightenment" (Rodale Press, 2005) and "Better Basics for the Home" (Three Rivers Press, 1999).
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Go to the Source
Melons for the Passionate Grower
With practical advice on growing, pollinating, picking, and preparing an extraordinary harvest. By Amy Goldman.buy now
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13 comments
+ add your ownyummy!
Thank you for the recipe!
Thanks.
Love the recipe. Thanks.
Thank you
Melon, melon...Great! Thanks!
The theme tonight: Melon!
Thank you Annie!
Thanks for the info.
Thanks for the info.
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