Minted Melon Soup with Raspberries ►
This soup is refreshing, and pretty — and easy to make. Honeydew or cantaloupe is pureed with orange juice and wine and sparked with mint chiffonade. Serve it in your prettiest marguerita or martini glasses instead of bowls if you wish.
- Honeydew Melon - 1 (alt. cantaloupe)
- Orange Juice - 1 cup
- Pinch of Salt
- White Wine, such as Chablis - 1/2 cup
- Honey - 2 tablespoons
- Mint Leaves - 10, cut into chiffonade
- Raspberries - 1 pint
- Blueberries - 1 pint
- Mango Ice Cream - 1 pint
- Mint sprigs for garnish
Cut off the ends of the melon to stabilize it on the cutting board. Remove the rind. Cut the melon in half and remove the seeds. Cut half the melon into large chunks and place them in a blender or processor with the orange juice, salt, and wine. Taste the melon for sweetness; add the honey if desired. Blend until smooth. Pour the mixture into a bowl and stir in the mint chiffonade. Chill thoroughly in the refrigerator.
Dice the remaining melon and add to the soup.
To serve: Ladle the soup into chilled bowls. Top with the raspberries, blueberries, and mint chiffonade. Form six quenelles from the ice cream and place one in the center of each bowl of soup.