Thursday, July 21, 2016

Cold Melon Soup

Hal had two helpings of the Cold Melon Soup . . . which means I have to come up with a new dessert for Saturday night . . . but that's okay.

Cold Melon Soup

1 melon
1/4 cup apple juice
2 tbsp sugar

Cut the melon in half and remove the seeds.  Using a melon baller, cut 4 balls per serving and set them aside in the refrigerator.  Using a spoon, scrape out the remaining pulp, dice it coarsely and transfer to the blender or food processor.

Pour in the juice and sugar, then pulse until very smooth.  Chill the mixture in the refrigerator for at least 1 hour before serving.

When ready, pour the "soup" into cups, add the melon balls and garnish with mint leaves.

Makes 4 servings.

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