Chilled Melon Soup
By Mary McDougall
This simple, refreshing soup was enjoyed at several meals during our recent Costa Rica Adventure, always made with a different kind of melon. Cantaloupe, honeydew and watermelon were favorites of mine.
Serves: 4-6
Prep Time: 15 min
Cook Time: 0 min
Ingredients
4 Cups
Peeled, chopped and seeded melons
2 1/4 Cups
Water
1/8 Cup
Fresh minced ginger
2/3 Cup
Ice
Directions
1
Place all the ingredients in a food processor or high speed blender and process until very smooth. Refrigerate to allow flavors to blend.
Hints: If using watermelon, you may need a bit less water. Start with about 1 cup less, and adjust to taste. This works best in a high speed blender, such as a Vitamix.
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