Minted Melon Soup
Makes 4 servings
|1-1/2||cups fresh mint, including stems|
|2||fresh basil leaves|
|1-1/2||cups diced cantaloupe|
|4||teaspoons lemon juice, divided|
|1-1/2||cups diced seeded watermelon|
- Combine water and sugar in small saucepan; mix well. Bring to a boil over medium heat. Add mint and basil; simmer 10 minutes or until reduced by two-thirds. Remove from heat; cover and let stand at least 2 hours or until cool. Strain mint syrup; set aside.
- Place cantaloupe in food processor or blender; process until smooth. Add 2 tablespoons mint syrup and 2 teaspoons lemon juice; process until well mixed. Pour into airtight container. Cover and refrigerate until cold. Repeat procedure with watermelon, 2 teaspoons mint syrup and remaining 2 teaspoons lemon juice. Discard any remaining mint syrup.
- To serve, simultaneously pour 1/4 cup of each melon soup, side by side, into serving bowl. Place 1 mint sprig in center for garnish, if desired. Repeat with remaining soup.
|Serving Size:||1/2 cup|
|Total Fat||<1 g|
|Calories from Fat||7 %|
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