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Chilled Melon Soup Recipe
|Salad oil||2 Teaspoon|
|Serrano chilies/Fresh jalapeno chiles / 1/4 teaspoon liquid hot pepper seasoning||2 (Fresh, Stemmed, Seeded, And Minced)|
|Fruity white wine||1⁄2 Cup (8 tbs) (Such As Gewiirztraminer Or Chenin Blanc)|
|Green honeydew/Orange honeydew / crenshaw / persian /casaba / cantaloupe melon||8 1⁄2 Pound|
|Lime juice/Lemon juice||2⁄3 Cup (10.67 tbs)|
|White pepper||1⁄4 Teaspoon|
|Strawberries||3 , thinly sliced|
Serving size: Complete recipe
Calories 1709 Calories from Fat 136
% Daily Value*
Total Fat 16 g24.1%
Saturated Fat 2 g9.8%
Trans Fat 0.2 g
Cholesterol 0 mg
Sodium 704.8 mg29.4%
Total Carbohydrates 391 g130.3%
Dietary Fiber 32.8 g131.1%
Sugars 342.7 g
Protein 22 g43.9%
Vitamin A 41.8% Vitamin C 1249.1%
Calcium 26.8% Iron 41.8%
*Based on a 2000 Calorie diet
Add chiles; cook, stirring, until soft, about 3 minutes.
Add wine and bring to a boil, uncovered.
Remove from heat.
Cut open melon or melons.
Scoop out and discard seeds.
With a spoon, scoop flesh from melon shell; you need 8 to 10 cups melon.
In a food processor or blender, whirl melon pieces, wine mixture, lime juice, honey, and white pepper, a portion at a time, until pureed.
Pour into a bowl; cover and refrigerate until cold, about 2 hours (or for up to 2 days).
Garnish each serving with strawberry slices.