| 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.
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