Chilled Honeydew and Lime Soup
Recipe: #10624
September 28, 2013
Categories: Honeydew, Mexican, 5-Minute Prep, One-Pot Meal, Picnic, Gluten-Free, Heart Healthy, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Vegetarian, Lime, Hot Peppers, Spicy, more
"This is such a nice and refreshing soup; and, simple and quick to prepare. Be sure to chill it at least 2-3 hours before serving. I love to garnish this a simple dollop of Greek yogurt. Makes a perfect starter course; or, a perfect light lunch. And, perfect to entertain with. This has got a bit of a kick to it, and goes wonderful with Mexican food."
Original is 4 servings
Ingredients
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- Garnish
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Nutritional
- Serving Size: 1 (74.9 g)
- Calories 45.4
- Total Fat - 2.6 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 31.1 mg
- Total Carbohydrate - 6.2 g
- Dietary Fiber - 0.7 g
- Sugars - 4.1 g
- Protein - 0.5 g
- Calcium - 7.9 mg
- Iron - 0.2 mg
- Vitamin C - 19.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Soup ... Add the melon, jalapeno, cilantro, 1 teaspoon honey, and a pinch of salt and pepper to a blender; and, pulse to puree. Taste and add more honey, salt and pepper, if necessary; it really depends on how sweet the melon is. Also, I like a bit of heat, but start out with 1/2 of a jalapeno ... you can always add more. You can't remove the heat - but, you can always add some. Finish by adding a spoon (1 tablespoon) of the Greek yogurt, and pulse 1 more time - this will make it a bit creamy. Don't forget to season 1 more time if needed. Then, transfer to a bowl, or you can chill it right in your blender. Make sure to refrigerate at least 2-3 hours before serving.
Step 2
Serve and ENJOY! ... Simply serve and garnish. I like a small dollop of Greek yogurt, a small slice of lime, and cilantro. It is simple and delicious. It's a bit sweet and spicy; and, pairs wonderfully with Mexican food. But, such a nice soup to entertain with.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting a honeydew melon, look for one that is evenly shaped and heavy for its size. It should feel slightly soft when gently pressed.
- When selecting jalapenos, look for ones that are bright green and have firm flesh. Avoid any that have soft spots or wrinkles.
- Avocado instead of honeydew: Avocado is a great substitution for honeydew in this recipe because it is creamy and has a mild flavor that will not overpower the other ingredients. The avocado will also add a nice texture to the soup.
- Lemon juice instead of lime juice: Lemon juice is a great substitution for lime juice in this recipe because it has a tart flavor that will complement the sweetness of the honeydew and jalapeno. It will also add a nice brightness to the soup.
Mango Lime Soup Replace the honeydew with a ripe mango. Increase the lime juice to 1/2 cup. Replace the jalapeno with 1/4 teaspoon of cayenne pepper. Omit the cilantro. Increase the yogurt to 2 tablespoons. Add a pinch of ground ginger. Pulse to puree, chill, and serve as directed.
Tropical Mango Soup Replace the honeydew with a ripe mango. Increase the lime juice to 1/2 cup. Omit the jalapeno and cayenne pepper. Add 1/2 cup of diced pineapple and 1/4 cup of diced papaya. Omit the cilantro. Increase the yogurt to 2 tablespoons. Add a pinch of ground ginger. Pulse to puree, chill, and serve as directed.
Taco Salad: This classic Mexican dish is the perfect accompaniment to Chilled Honeydew and Lime Soup. The crunchy lettuce and spicy flavors of the taco meat will balance out the sweetness of the soup, and the creamy Greek yogurt garnish will tie the two dishes together. It's a simple and delicious way to enjoy a light lunch or starter course.
Grilled Corn and Black Bean Salsa: This colorful and flavorful side dish is the perfect complement to Taco Salad and Chilled Honeydew and Lime Soup. The smoky grilled corn and black beans provide a delicious contrast to the sweetness of the soup, while the fresh cilantro and lime juice add a zesty kick. The salsa is also packed with protein, making it a great option for a light lunch or starter course.
FAQ
Q: How long should I chill the soup for?
A: At least 2-3 hours before serving. This will allow the flavors to blend together and the soup to chill.
Q: Can I freeze this soup?
A: Yes, you can freeze the soup. Allow it to cool completely before transferring it to an airtight container and storing it in the freezer for up to 3 months.
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Fun facts:
The honeydew melon is actually native to the Middle East and is believed to have been cultivated by the Ancient Egyptians, who used it to make wine.
In the 1940s, the honeydew melon was a favorite of the Hollywood elite. It was featured in a dinner hosted by actress Carole Lombard for her husband Clark Gable.