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Chilled Melon Soup
Chef: Chef Pierre Battaglia Cooking Light, MAY 1995
There's nothing better on a hot summer day than this chilled soup!
3 cups cubed peeled honeydew melon3 cups cubed peeled cantaloupe 1/4 cup vodka, divided 1/4 cup firmly packed brown sugar, divided 4 teaspoons fresh lime juice, divided 3/4 cup sliced strawberries Place honeydew in blender, and process until smooth; pour into a bowl. Place cantaloupe in blender, and process until smooth; pour into a bowl. To each bowl of puréed melon, add 2 tablespoons vodka, 2 tablespoons sugar, and 2 teaspoons lime juice; stir well. Cover and chill. Place strawberries in blender; process until smooth. Pour into a bowl; cover and chill. To serve, pour 1/2 cup of cantaloupe mixture into each of 4 individual bowls; pour 1/2 cup of honeydew mixture in center of cantaloupe mixture. Dollop each serving with 2 tablespoons of puréed strawberries; swirl decoratively with a wooden pick. 4 servings Nutrition: CALORIES 181(3% from fat); FAT 0.6g (sat 0.3g,mono 0.1g,poly 0.1g); IRON 0.7mg; CHOLESTEROL 0.0mg; CALCIUM 37mg; CARBOHYDRATE 37.5g; SODIUM 29mg; PROT |
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