- The Washington Times - Tuesday, June 6, 2006

You can slice them, dice them or scoop them into little balls, but my melon creation of preference is a lovely chilled honeydew soup laced with mint and lime.

There might be something more refreshing in the universe, but I can’t imagine what it might be.

Easy as can be and a great choice for beginners, this amazing soup will only be as good as the honeydew itself. Be sure to pick a melon with a creamy color on the outside and a strong fragrance even before you cut it open. Those are the two signs of perfect ripeness.

Just before serving, chop it up with a fork so it turns into ice crystals.

Chilled honeydew soup with mint and lime

1 medium honeydew melon, perfectly ripe, cut in chunks (about 6 to 8 cups)

1/4 cup lime juice

2 tablespoons minced fresh mint

Place melon chunks, lime juice and mint in a food processor or blender and puree until smooth. (You probably will need to do this in several batches.) Transfer to a container with a tight-fitting lid and chill until very cold. Serve in bowls or glasses. Makes 5 to 6 servings, but it is multiplied easily.

TRIBUNE MEDIA SERVICES


Copyright © 2018 The Washington Times, LLC. Click here for reprint permission.

The Washington Times Comment Policy

The Washington Times welcomes your comments on Spot.im, our third-party provider. Please read our Comment Policy before commenting.

 

Click to Read More and View Comments

Click to Hide