Chilled Honeydew Soup with Blueberries, Mint, and Lime
Adapted from Vegetable Heaven
Preparation time: 10 minutes, plus time to chill.
Yield: 5 to 6 servings (Easily multiplied, provided you have
another perfectly ripe honeydew)
Easy as can be – a great
choice for beginners– this amazing soup will only be as
amazing as the honeydew itself. So shop carefully for your melon,
and be sure to pick one that has a creamy color on the outside and
a strong fragrance even before you cut it open. Those are the two
telltale signs of perfect ripeness.
Serve this on a warm
day for any meal--even breakfast (my favorite)--or, you can get
downright serious and make it into a granita, which is slike an
upscale snowcone. Simply transfer the soup to a shallow dish, and
freeze for several hours, stirring it every 30 minutes or so to
prevent it from becoming completely solid. Just before serving,
chop it up with a fork, so it turns into ice crystals. Serve as an
appetizer, a between-course palate cleanser, or even a light
1 medium-sized honeydew
melon, perfectly ripe, cut into chunks (about 6 to 8
1/4 cup fresh lime juice
2 tablespoons minced fresh mint
3 cups fresh blueberries, picked over
Wedges of lime and sprigs of mint for garnish (optional)
- Place the melon, lime juice, and
mint in a food processor or blender and purée until smooth.
You will probably need to do this in several batches.
- Transfer to a container with a tight-fitting lid, and chill
until very cold.
- Rinse and drain the blueberries just before serving. To serve,
put a generous 1/2 cup of blueberries in each bowl, and ladle the
cold soup on top. Garnish with an extra wedge of lime and sprig of
mint, if desired, and serve right away to your delighted