Honeydew Soup

SUBMITTED BY: Ruth Andrewson PHOTO BY: IMVINTAGE

"Ruth Andrewson of Leavenworth, Washington knows how to keep her cool on hot days...she just whips up this delightfully delicate cold soup. With only three ingredients, it's the perfect way to start a summertime supper when unexpected guests drop in."

PREP TIME	10 Min
READY IN	10 Min

SERVINGS & SCALING

Original recipe yield: 3 servings

USMETRIC

About scaling and conversions

INGREDIENTS

3 cups cubed honeydew
1/2 cup white grape juice
1 tablespoon sugar

READ REVIEWS (3)

DIRECTIONS

In a blender, combine all ingredients; cover and process until smooth. Transfer to a bowl. Cover and refrigerate until chilled.

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REVIEWS

Reviewed on May 12, 2007 by ELUH

Looking for something to make with a melon that didn't turn out very sweet? Here it is! I added a splash of fresh lemon juice and a bit more sugar since my melon was ripe but just not that good. The result is very tasty and a great way to use that melon without throwing it out. Will definitely be making this again the next time I come across that so-so melon. Did I mention how quick this is to make?

3 users found this review helpful

Reviewed on May 21, 2007 by IMVINTAGE

I used raw sugar & copied ELUH by adding lemon juice. I served this w/ Lobster Rolls (from this site) in vintage, flared cordial glasses, garnished w/ an edible flower (snapdragon blossom) & a sprig of mint. We loved it...thanks so much for the recipe!

2 users found this review helpful

Reviewed on Mar. 24, 2008 by kristileab

I had a ton of leftover melon from a brunch and I thought that this might be a good way to use it up. Honestly, I'm not a huge fan of honeydew but this was pretty good (for honeydew). Next time I will try to get a thicker texture by freezing some or all of the melon cubes.

1 user found this review helpful

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