This cold, fruit-based soup is a refreshing and light summertime dish.

 

Ingredients

• 1/2 ripe 6½ to 8 pound honeydew melon
• 1 teaspoon vegetable oil
• 1 jalapeño pepper, seeded and minced
• 1/4 cup fruity white wine such as Gewurztraminer or Chenin Blanc or apple juice
• 1/3 cup fresh lime juice
• 1 tablespoon honey
• 1/8 teaspoon white pepper

 

Directions

1. Scrub uncut melon with a vegetable brush. Dry.
2. Halve melon, scoop out seeds and discard. Wrap and refrigerate half of the melon. Cut remaining half melon into chunks. There should be 4 to 5 cups.
3. Heat oil in a small skillet over medium high heat. Add jalapeño pepper and sauté, stirring, for about 3 minutes or until soft.
4. Add wine or apple juice to the skillet and bring to boiling. Remove from heat.
5. Combine melon, wine mixture, lime juice, honey and pepper in a large bowl.
6. Puree the melon mixture, in batches, in a blender, until very smooth.
7. Transfer each batch to a large bowl, stirring well to mix after each batch is added.
8. Cover bowl and refrigerate at least 2 hours. Serve chilled. Serves 4.

 

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.