| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| July 1992 | 1 | Servings | ||
INGREDIENTS
| 1/2 | 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 | T | Fresh lime juice |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 2998
Calories From Fat: 1905
Total Fat: 211.1g
Cholesterol: 636mg
Sodium: 437mg
Potassium: 1599.4mg
Carbohydrates: 106.2g
Fiber: 2.6g
Sugar: 64.3g
Protein: 158.7g