Swirled Melon Soup
Serve this bold-flavored dessert fruit soup as soon as it is cold, while it still has a just-picked melon flavor. Wildflower or blueberry honey would complement the melons.
- 6 cups peeled and diced chilled ripe honeydew
- 2/3 cup fruity white wine
- Juice of 1 lime
- 3 tsp. honey, or to taste
- 2 cups peeled and diced chilled ripe cantaloupe
- 1/4 cup apricot nectar
- 2 tsp. fresh lemon juice
- 1/4 tsp. ground ginger
- Slivered fresh mint for garnish (optional)
In a blender, combine the honeydew, wine, lime juice and 2 tsp. of the honey and puree until frothy, 3 to 4 minutes. Taste the puree and adjust with additional honey. Pour into a nonreactive bowl, cover and refrigerate to chill thoroughly, 1 to 2 hours.
Just before serving, in the blender, combine the cantaloupe, apricot nectar, lemon juice, ginger and the remaining 1 tsp. honey. Puree until smooth, 2 to 3 minutes.
Stir the chilled honeydew puree to redistribute the foam, then divide it evenly among individual bowls. Using a large, shallow spoon, gently swirl some of the cantaloupe puree over the surface of the honeydew puree. Sprinkle with mint and serve immediately. Serves 4.
Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).