| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| July 1992 | 1 | servings | ||
INGREDIENTS
| 1/2 | lg | Honeydew melon; cut into 1-inch |
| ; pieces | ||
| 1 | c | Loosely packed fresh mint leaves; rinsed and spun |
| ; dry, plus, if | ||
| ; desired, 6 mint | ||
| ; sprigs for garnish | ||
| 3 | tb | Fresh lime juice |
| 1 | tb | Sugar; up to 2 |
| 3 | Cantaloupes; halved and trimmed | |
| ; decoratively |
INSTRUCTIONS
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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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