You might confuse your guests with this Cold Melon Soup because of its appearance! And with its main ingredient, Melon, this recipe makes a great dessert too!
Melons, also known as cantaloupes, already has its distinctive flavor which is good even when raw. This Cold Melon Soup is another to add to the list of appetizers with its refreshing characteristic perfect to boost your appetite. You might want to end your meal with this as a dessert too!
Ingredients
- Melon: Naturally sweet and fleshy.
- Muscat Wine: White wine perfect for this recipe
- Sugar: Makes this sweeter.
Preparation
- Scoop: Using a melon baller or ice cream scoop, scoop 4 balls from the cut and seeded melon then set side. Chill.
- Blend: Scrape the remaining flesh then blend.
- Flavor: Add the muscat wine and sugar. Pulse the blender. Chill.
- Serve: Once chilled for an hour, pour into cups or bowls, add the melon balls. Garnish with mint leaves. Serve.
Tips and Variations
- Mint leaves: This can be added for a more exciting taste.
Storage
- In the fridge: Make this stay for 5-6 more days in the fridge before serving or with the leftovers.
- Freeze: You can freeze this for a month.
Cold Melon Soup
Print RecipeIngredients
- 1 melon, medium to large
- 50-60 60 mL muscat wine
- 2 tbsp sugar
Instructions
- Using a melon baller or ice cream scoop, scoop 4 balls from the cut and seeded melon then set side. Chill.
- Scrape the remaining flesh then blend.
- Add the muscat wine and sugar. Pulse the blender. Chill.
- Once chilled for an hour, pour into cups or bowls, add the melon balls.
- Garnish with mint leaves. Serve.
