Mini Cold Honeydew & Ginger Soup with Mint

Nothing is as refreshing as a cold melon soup on a hot summer’s day. This soup makes a perfect accent for your lunch served with a side salad and grilled meat. It’s super easy to make, everything goes in the blender and it’s done.

Prep Time: 10 minutes

Refrigeration Time : 30 minutes

Optional Garnish Time : 15 minutes

Serves 6 in mini bowls or 4 in medium bowls

Ingredients:

5 cups honeydew melon chopped and deseeded (a little more than ½ of a large melon)

1 heaping tsp of ginger paste or ¾ tsp of fresh, peeled ginger (I like to use Gourmet Garden) see photo

4 Tbs fresh lime juice

2 Tbs of fresh chopped mint

1 tsp honey or more if you want the soup to be sweeter

Garnishes to serve:

Optional, cantaloupe and watermelon scooped into small balls

6 Cherry size fresh mozzarella balls

3-4 slices Prosciutto

skewers to fit over or alongside your bowls

Whole mint leaves

Directions:

Place all ingredients in a blender. Refrigerate 30 minutes. I like to use refrigerated ginger paste to save time grating the ginger.

For the Garnish:

Wrap the mozzarella balls in a small piece of prosciutto and use a melon baller to make small watermelon and cantaloupe balls. Arrange the balls on a skewer, either serve them on top of or on the side of your mini soups. If you serve the skewers on the side then top the soups with a fresh mint leaf.