Cold Melon Soup
From: Marie-Eve, Greenfield Park, Quebec, Canada
Comments: If desired, scoop-out a few melon balls, using a French spoon, to be added to the soup before just serving.
Servings: 4
  • 1/2 honeydew, diced
  • 1 cantaloupe, diced
  • Juice of 1 lime
  • Juice of 1 lemon
  • 1/4 cup [60 mL] sparkling wine or ginger ale
  • 1 tablespoon [15 mL] freshly chopped mintor
    1 teaspoon [5 mL] dried mint
  • 1 tablespoon [15 mL] honey
  • 1/4 cup [60 mL] plain yogurt
  • Salt, to taste
  • Puree together honeydew melon and cantaloupe dices into a food processor or use an electric mixer.
  • Add freshly squeezed lime and lemon juices, sparkling wine or ginger ale, freshly chopped or dried mint, and honey; salt to taste.
  • Mix until thoroughly blended; pour into a large bowl.
  • Delicately fold in yogurt, leaving white streaks into the puree.
  • Refrigerate until really cold.
  • Serve really cold, garnished with scooped-out melon balls if desired.