Honeydew Melon Soup With Ice Wine Recipes

Steps:

• Bring the sugar and 1/4 cup water to a simmer in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes. Turn off the heat, add the cilantro and stir until completely wilted. Let cool completely at room temperature, at least 30 minutes.
• Put the melon, lime zest and juice and a pinch of salt in a blender. Strain the cilantro syrup into the blender, pressing the cilantro in the strainer with the back of a spoon to extract as much flavor as possible; discard the cilantro. Puree the melon mixture until completely smooth, scraping down the sides of the blender partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout.
• Pour the mixture into the molds, leaving 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight. Unmold, and enjoy immediately.

Steps:

• Roughly chop the melon and add to the bowl of a food processor, reserving some for garnish. Chop the cucumber and halve the grapes and add to the food processor. Top with the spinach, basil, scallions and serrano. Splash in the olive oil, champagne vinegar, lime juice and honey. Process until the ingredients are combined, about 1 minute. Add half the avocado and process again until the avocado has been completely incorporated, about 30 seconds. Season to taste with salt and pepper and thin with ice water if necessary to reach desired consistency.
• Transfer to a bowl, cover and refrigerate for at least 1 hour.
• To serve: Ladle the soup into bowls and top with the diced honeydew, sliced avocado, and cilantro leaves. Serve with wedges of lime on the side.

Steps:

• Put 5 cups of diced watermelon in a food processor or blender and blitz to a purée. Strain purée through a fine-meshed sieve into a bowl. You should have about 4 cups purée. Season with salt and pepper and cayenne, 1 tablespoon vinegar and 2 tablespoons lime juice. Taste and adjust seasoning. Chill bowl on ice or refrigerate.
• To serve, place remaining diced watermelon, honeydew melon and cucumber in a small mixing bowl. Toss with a little salt and pepper, 2 tablespoons lime juice and 2 tablespoons olive oil. Divide mixture evenly into chilled soup bowls.
• Ladle watermelon purée into each bowl. Sprinkle with chives, basil and mint. Add a sprinkle of crushed red pepper and flaky salt if desired. Pass lime wedges separately.

Steps:

• In a blender container, combine honeydew, lime juice, and honey. Blend until smooth. Pour into a bowl and add yogurt.
• Beat with a fork or wire whisk until blended.
• Chill several hours.
• Serve cold.
• Whisk before serving and garnish each bowl with a few melon balls.
• NOTE: chilling time not included with prep time.

Steps:

• In a blender, combine raspberries with 4 tablespoons water. Purée until smooth. Line a strainer with cheesecloth, and set over a bowl. Pour in purée, and twist cloth to squeeze out purée. Stir in 4 teaspoons of sugar, or to taste. Spoon mixture into an ice cube tray that makes round balls or another decorative shape. Freeze until firm.
• Cut honeydew melon in half, and remove seeds. Using a melon baller, remove flesh from melon to within 3/4 inch of peel. Set aside melon balls. Using a large spoon, scrape out and reserve remaining flesh. Discard peels.
• Cut cantaloupe in half, using a straight cut or saw toothed design. Remove seeds. Using a melon baller, remove flesh to within 1/4 inch of peel; reserve any extra flesh. Cut off bottoms of cantaloupes, so they stand securely. In a large bowl, mix honeydew and cantaloupe melon balls with lemon juice. Place an equal amount of melon balls in each melon half, and refrigerate.
• In a blender, purée any honeydew or cantaloupe flesh that has not been shaped into balls. Press through a fine strainer, and add 2 teaspoons of sugar. Refrigerate if desired.
• To serve, spoon 2 tablespoons of melon purée over melon balls in each cantaloupe half. Allow to sit at room temperature for 30 minutes. Meanwhile, cut mint leaves into very thin strips, and dust lightly with sugar. Arrange 4 raspberry balls in each melon half, and sprinkle with mint. Set each melon half in soup bowl. At the table, pour Champagne directly into cantaloupe halves, and allow to fizz out and over cantaloupes.

Steps:

• In a blender in batches or in a food processor purée the honeydew, the mint leaves, the lime juice, the sugar to taste, and a pinch of salt until the mixture is smooth, transfer the soup to a bowl, and chill it, covered, for a least 1 hour or overnight. The soup may be made 2 days in advance and kept covered and chilled. Arrange the cantaloupe halves on 6 small plates, ladle the soup into them, and garnish each serving with a mint sprig.

Steps:

• Add first 5 ingredients to the bowl of a food processor. Pulse a few times to combine, then process until smooth. Refrigerate for a few hours before serving.
• To serve, divide soup among 4 bowls. Stir a tablespoon of the yogurt into each bowl. Toss a couple of the melon balls, mint, and pistachios (if using) into each.