4 cups finely chopped ripe melon
2 tablespoons lemon juice
1/2 cup white grape juice, gingerale, or white wine
2 to 4 tablespoons white corn syrup
1 fresh peach, sliced or 1/2 cup halved seedless green grapes


1. In blender or large food processor fitted with a chopping blade, combine melon and lemon juice. Puree until smooth. Add juice and corn syrup to taste; pulse until combined. Transfer to bowl, cover and refrigerate several hours until completely chilled.
2. To serve, divide soup among 4 soup plates. Garnish with peach slices or grapes and serve.

You can use almost any kind of melon in this easy recipe. We have made it with cantaloupe, honeydew, crenshaw and watermelon, choosing whatever melons look best at the market. For a really elegant dessert, ladle the soup around 3 small scoops of fruit sorbet and omit the fruit garnish.

Cool Melon Soup
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