6:14 PM EDT, July 20, 2012
With the onset of summer heat, nothing cools off the body and is more refreshing than fresh summer fruit turned into a bowl of chilled soup.
The riper the fruit the better the flavor, so be sure to purchase or pick your melons are peak of ripeness. Too ripe a melon and you will end up with a watery mess that has an off taste. If your melons are under ripe, you will end up with a flavorless bowl of cold mush.
For variation, try using watermelon in place of honeydew and substitute different-flavored honey in place of the sugar. You can also use honeydew, cantaloupe and watermelon balls as garnish.
Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
Honeydew & cantaloupe soup
4 pounds honeydew melon
4 pounds cantaloupe
1/2 cup cane sugar
1/2 cup Riesling wine
1/4 cup fresh lime juice
1/4 teaspoon sea salt
40 watermelon balls
8 sprigs of mint
Skin the melons and cantaloupes. Cut in half, scoop out the seeds. Then cut the flesh into small chunks.
In a food processor, puree the melon, cantaloupe, sugar, Riesling and lime juice in batches or process in a large mixing bowl with a submersion blender.
Remove from mixing bowl, taste and adjust seasonings with salt, then strain through a fine mesh strainer and chill.
At time of service, ladle soup into bowls and garnish with 5 watermelon balls per bowl and 1 sprig of mint.
Makes 8 servings.
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