Cold Honeydew And Mint Soup in Cantaloupe

Ready in 1 hour

Try this Cold Honeydew And Mint Soup in Cantaloupe recipe, or contribute your own. "Summer" and "Soup" are two of the tags cooks chose for Cold Honeydew And Mint Soup in Cantaloupe.

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1 c Loosely packed fresh mint
; dry, plus, if
1 tb Sugar; up to 2
; desired, 6 mint
; sprigs for garnish
1/2 lg Honeydew melon; cut into
; decoratively
; pieces
3 tb Fresh lime juice
3 Cantaloupes; halved and

Original recipe makes 1 servings



In a blender in batches or in a food processor puree 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. Makes about 6 cups, serving 6. Gourmet July 1992

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