in Soup Recipes

Honeydew melon soup

updated

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Ingredients for 4 servings:

  • 600 g honeydew melon(s), the flesh
  • 1 onion(s), quartered
  • 3 cherry tomatoes, halved
  • 1 tbsp balsamic vinegar, light
  • 3 tbsp olive oil
  • 10 leaves of fresh basil
  • 10 leaves mint, fresh
  • ½ lemon(s), the juice
  • ½ tsp white pepper
  • Salt
  • 1 honeydew melon(s)
  • 4 leaves of fresh basil
  • 4 mint leaves

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Combine all the soup ingredients and puree until smooth. Season with salt and pepper, and chill. Cut the melon open and use a melon baller to scoop out cherry-sized pieces. Add the melon balls to the soup. Garnish each with a basil leaf and mint.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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