| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Cklive14 | 6 | servings | |
INGREDIENTS
| 1 | sm | Ripe cantaloupe; peeled, seeded, |
| And chopped coarse | ||
| 2 | tb | Fresh lemon juice; or to taste |
| 1/2 | Ripe honeydew melon; peeled, seeded, | |
| And chopped coarse | ||
| 3 | tb | Fresh lime juice; or to taste |
| 1 1/2 | ts | Minced fresh mint; or to taste, |
| Plus additional mint sprigs for garnish | ||
| Sour cream; for garnish | ||
| If desired |
INSTRUCTIONS
In a food processor or blender puree the cantaloupe with the lemon juice in batches until it is very smooth and in a bowl chill it, covered, for at least 3 hours or overnight. In the food processor or blender puree the honeydew with the lime juice and the minced mint in batches until it is very smooth and in a bowl chill it, covered, for at least 3 hours or overnight. Pour at the same time, using 2 measuring cups, equal amounts of both soups into chilled bowls and garnish each serving with sour cream if desired and a mint sprig. This recipe yields approximately 7 cups or 6 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8665) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 02-27-1999 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
A Message from our Provider:
“Unlock the mysteries of God. Jesus is the key”