Best Cold Cantaloupe And Mint Soup Recipes

Cold Honeydew and Mint Soup in Cantaloupe image

Yield Makes about 6 cups, serving 6

Number Of Ingredients 5

1/2 large honeydew melon, cut into 1-inch pieces
1 cup loosely packed fresh mint leaves, rinsed and spun dry, plus, if desired, 6 mint sprigs for garnish
3 tablespoons fresh lime juice
1 to 2 tablespoons sugar
3 cantaloupes, halved and trimmed decoratively

Steps:

In a blender in batches or in a food processor purée 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.

Cold Cantaloupe and Mint Soup image

Yield Makes about 4 cups, serving 4

Number Of Ingredients 7

1 lime
1 1/4 cups water
1/2 cup packed fresh mint leaves
1/4 cup sugar
1 cantaloupe (about 2 1/2 pounds)
3/4 cup chilled sweet Gewürztraminer (see note, above)
Garnish: fresh mint leaves

Steps:

With a vegetable peeler remove zest from lime in strips. In a saucepan simmer water, zest, mint, and sugar, stirring occasionally, 5 minutes. Remove pan from heat and let mixture stand 15 minutes. Pour mixture through a sieve into a bowl, pressing hard on solids, and discard solids. Cool syrup to room temperature.
Halve and seed cantaloupe. Working in 2 batches, scoop flesh into a blender and purée with syrup until smooth, transferring to a large bowl as pur ed. Stir in wine. Chill soup, covered, until cold, at least 2 hours, and up to 1 day. Skim any foam from top. Serve soup garnished with mint.