Minted Honeydew Soup Recipe
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.
Inspired by Summer, by Joanne Weir (Time-Life Books, 1997).