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Iced melon and berry soup

Ingredients

  • 1 large ripe honeydew melon, about 1.25 kg
  • juice of 1 lime
  • 3.5 cm piece fresh ginger, peeled and grated
  • 1 cup (155 g) blueberries
  • ½ cup (125 ml) freshly squeezed orange juice
  • 2 tablespoons Greek–style yogurt
  • 1¼ cups (155 g) raspberries or strawberries

Preparation

  1. Halve the melon, discard the seeds and scoop the flesh out of the peel into a blender or food processor.
  2. Add the lime juice and ginger.
  3. Purée until smooth, stopping occasionally to push the pieces of melon to the bottom of the goblet or bowl.
  4. Pour the purée into a bowl, cover and chill for 30 minutes or until cold.
  5. Meanwhile, put the blueberries into the blender or food processor.
  6. Add the orange juice and yogurt and purée until smooth.
  7. Transfer to a second bowl, cover and chill for about 30 minutes or until cold.
  8. Divide the melon soup among 4 chilled shallow glass bowls or dishes.
  9. Spoon a quarter of the blueberry purée onto the centre of each in a decorative pattern.
  10. Scatter the raspberries or strawberries on top.
  11. Serve at once.

Serves 4
Preparation: 20 minutes, plus 30 minutes chilling

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Source: Soups & Casseroles
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Dear readers,
Please be advised that our shipment of the June issue of Reader’s Digest Asia in Hong Kong has been delayed by approximately seven days. We sincerely apologise for any inconvenience caused.
Kind regards, Reader’s Digest Editors