Cold Melon Soup
This recipe is from Katie Dailey Kineally. I made it for the first time for a summer dinner gathering at the cabin, July 2023.
3 cups coarsely chopped ripe cantaloupe
3 cups coarsely chopped ripe honeydew melon
3 cups coarsely chopped ripe watermelon
3 cups coarsely chopped ripe honeydew melon
3 cups coarsely chopped ripe watermelon
2 1/2 cups fresh squeezed orange juice
1/2 cup fresh lime juice
5 T honey
1 T fresh mint, finely chopped
3 cups Aste Spumante
1/2 cup fresh lime juice
5 T honey
1 T fresh mint, finely chopped
3 cups Aste Spumante
Whipped cream
Fresh mint leaves
Fresh mint leaves
Finely chop 1 1/2 cup of each of the melons (this is a bit putzy). Place the remaining coarsely chopped melons in blender with juices and honey. Puree for 2 - 5 seconds. Pour into a large bowl. Stir in the Aste Spumante and reserved melon. Cover and refrigerate until well chilled.
To serve, pour into chilled iced bowls. Whip cream and use as garnish with fresh mint leaves.
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