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Loading...Minted Honeydew Soup Recipe
- Annie B. Bond
- March 28, 2004
- 12:35 am
- 14 comments
This would make a heavenly first course for a summer supper under the stars–or a refreshingly light dessert. A luscious tribute to the sweet melons ripening now, the recipe calls for only four ingredients: melon, mint, lime juice, and a dollop of honey. You don‘t have to cook it at all–just whiz it in a blender or food processor. The results are pure poetry.
If you don’t have any honeydew handy, you can use any sweet melon you fancy for this simple recipe. Read it here:
2 pounds ripe melon, peeled, seeded, and cut into chunks (about 1/2 large melon)
1/4 cup fresh mint leaves
3 tablespoons freshly-squeezed lime juice (more if needed)
1 tablespoon honey
Salt to taste
Optional garnishes: fresh mint sprigs, thin lime slices
1. Process the ingredients in batches in a blender or food processor until smooth.
2. Cover and chill at least 1 hour.
3. Taste, adding additional lime juice, if necessary, and salt. Serve in individual chilled bowls, garnished with lime slices and mint sprigs, if desired.
Serves 6.
Read more: Food, All recipes, Desserts, Soups & Salads
Inspired by Summer, by Joanne Weir (Time-Life Books, 1997).
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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yum
Thank you
Thanks Annie.
Thanks for sharing.
i feel cooler already! :D
Again, so great!
Another fab recipe... Thank you Annie!
Thanks for the info.
Thanks for the article.
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