Recipe by J. Carlson
"A cold soup of honeydew and blueberries. Top with whipped topping, if desired."
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Very, very easy. Very, very good. I could not believe this only had three ingredients. I had my honeydew chilled in the fridge before I cut it up so this cut some of the chilling time down. Also, I tried without the oatmeal cookie and while it was very good, the cookie added a little something extra. Plan to try it with an iced oatmeal cookie in a few minutes to see how that goes. Everyone loved this and I will be making many more times. Also, I took one cookie and shredded it instead of crumbling and it absorbed the moisture too much. Make them big crumbles.
When I first tasted this, it was much like a smoothie. But after first bite it wasn't very good. The flavor is nice, but it is definitely missing something if you are going to eat more than one spoonful. I tried it with oatmeal cookies and even just oatmeal and thought each of those made it worse than alone. I also tried a few cereals and strangely cherrios was the best, but still not great. Granola might work, but I still don't think that will be it. I don't know what it needs, but definitely won't be making this again.
The soup itself was pretty good! I just prefer not to put in the blueberries next time. I tried putting in strawberries in as well and that ended up working out really well! :)
This soup was soooo good! I used graham crackers instead of cookies and got really excited thinking about all the variations that you can do with different types of cookies and crackers--chocolate graham crackers, ginger snaps, animal cookies...yum!
It's amazing what a great taste the oatmeal cookies added to it. A perfect blend.
I loved this because it was a great starting point. I did the honeydew with blackberries, awesome, thank you! I was not a fan of the cookie. I added a little honey to mine and put just a touch of sour cream on top. One was a great foil for the other. I found that I liked cantelope better with the blue berries. I added just a touch of Brandy to the mix, very good!
I used this recipe as a jumping off point for a variation. My goal was to recreate the taste of a soup I had on a cruise. Here are my changes. I added about 1/2 cup of plain whole milk yogurt and approx 1/4 cup sugar to the honeydew in the blender. Then I strained the puree through a mesh colander to thin out the slightly grainy texture of the soup. Finally, I used blackberries instead of blueberries (only because blueberries weren't in season) and left off the cookie (because I didn't have one and because I think the thinner soup wouldn't support a cookie crumble). I like the results!
An easy-to-make refreshing soup, perfect for a hot day. I gave it 4 instead of 5 stars because I found the blueberry/honeydew combination to be slightly bland. Replacing the blueberries w/ some other berry that has a stronger flavor, such as strawberries or raspberries, would be great. I used gingersnap granola instead of crumbled oatmeal cookies, and it worked out very well. Anything crunchy, sweet, and preferably w/ a bit of a gingery/spice kick would be good. This would be great for breakfast or dessert.
* Percent Daily Values are based on a 2,000 calorie diet.
Honeydew Blueberry Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 29
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