| 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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