Chilled Melon Soup
Cuisine: Spanish
Author: Georgeanne Brennan
  • 1 1/2 Cups water
  • 1 Cup fruity white wine such as Chenin Blanc, St. Emillon or Gerwurztraminer
  • 1/4 Cup sugar
  • 1 teaspoon grated lemon zest
  • 1 ripe melon such as cantaloupe, Persian, or honeydew; halved, sliced, peeled, cubed and chilled (about 2 pounds)
  • 1 ice cube
  • 2 Tablespoons minced fresh cilantro (may substitute mint or basil)
  1. In a medium saucepan over medium-high heat, combine the water, wine, sugar and 1/2 teaspoon of the lemon zest.
  2. Bring the mixture to a boil and cook until the liquid is reduced by about 1/3, about 10 minutes.
  3. Remove the pan from the heat; set aside to cool to slightly. Transfer the pan to the freezer for 15 minutes.
  4. In a blender or food processor, combine 1/2 of the wine mixture, 1/2 of the melon cubes and the ice cube and puree until smooth.
  5. Pour the soup into a tureen or bowl and set aside. Repeat with the remaining wine mixture and melon cubes and add to the first batch.
  6. Stir in the remaining 1/2 teaspoon lemon zest and 1 1/2 tablespoons of the cilantro.
  7. Ladle the soup into individual bowls and sprinkle with the remaining cilantro.
  8. Serve immediately.
Calories: 32 Fat: 0 g Protein: 0 g Cholesterol: 0 g
The color of your soup, of course, will depend upon the color of the flesh of the melon that you choose. The soft salmon of a cantaloupe, the palest lime of a honeydew will both show off the bright green specks of cilantro, added at the finish. For a slightly different finish, you might choose fresh mint or basil.

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

Recipe from "The Mediterranean Herb Cookbook: Fresh and Savory Recipes From the Mediterranean Garden" by Georgeanne Brennan (Chronicle)
Recipe by Recipes at