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Chilled Melon Soup

the.instructor's picture
  Salad oil 2 Teaspoon
  Serrano chilies/Fresh jalapeno chiles / 1/4 teaspoon liquid hot pepper seasoning 2 (Fresh, Stemmed, Seeded, And Minced)
  Fruity white wine 1⁄2 Cup (8 tbs) (Such As Gewiirztraminer Or Chenin Blanc)
  Green honeydew/Orange honeydew / crenshaw / persian /casaba / cantaloupe melon 8 1⁄2 Pound
  Lime juice/Lemon juice 2⁄3 Cup (10.67 tbs)
  Honey 2 Tablespoon
  White pepper 1⁄4 Teaspoon
  Strawberries 3 , thinly sliced

Pour oil into a 1- to 2-quart pan over medium-high heat.
Add chiles; cook, stirring, until soft, about 3 minutes.
Add wine and bring to a boil, uncovered.
Remove from heat.
Cut open melon or melons.
Scoop out and discard seeds.
With a spoon, scoop flesh from melon shell; you need 8 to 10 cups melon.
In a food processor or blender, whirl melon pieces, wine mixture, lime juice, honey, and white pepper, a portion at a time, until pureed.
Pour into a bowl; cover and refrigerate until cold, about 2 hours (or for up to 2 days).
Garnish each serving with strawberry slices.

Recipe Summary

Side Dish

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1709 Calories from Fat 136

% Daily Value*

Total Fat 16 g24.1%

Saturated Fat 2 g9.8%

Trans Fat 0.2 g

Cholesterol 0 mg

Sodium 704.8 mg29.4%

Total Carbohydrates 391 g130.3%

Dietary Fiber 32.8 g131.1%

Sugars 342.7 g

Protein 22 g43.9%

Vitamin A 41.8% Vitamin C 1249.1%

Calcium 26.8% Iron 41.8%

*Based on a 2000 Calorie diet

Chilled Melon Soup Recipe