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Epicurious

Melon Medley

A perfect dessert soup to make in July, when melons are at their sweetest. This makes a refreshing finish to a grilled meal.

Recipe information

  • Yield

    6 servings

Ingredients

3 cups watermelon, cut into 1/2-inch dice and seeded
3 cups honeydew melon, cut into 1/2-inch dice
1 medium cantaloupe, very ripe, seeded and cut into large chunks
1 pint vanilla or lemon nondairy ice cream
2 cups orange juice, preferably fresh
Blueberries for garnish
Fresh mint leaves for garnish

Preparation

  1. Step 1

    To make part of this soup ahead of time, prepare the watermelon and honeydew as directed, combine in a mixing bowl, then cover and refrigerate. Place the cantaloupe chunks in a separate container. Cover and chill for an hour or more.

    Step 2

    Just before serving, combine the cantaloupe, nondairy ice cream, and orange juice in a food processor and process, in batches if necessary, until smoothly pureed.

    Step 3

    Divide among 6 serving bowls. Place approximately 1 cup of the watermelon and honeydew mixture in each. Scatter some blueberries over the top of each serving and garnish with 2 or 3 mint leaves.

  2. Nutrition Information

    Step 4

    Per serving:

    Step 5

    Calories: 223

    Step 6

    Total fat: 5g

    Step 7

    Protein: 3g

    Step 8

    Fiber: 2g

    Step 9

    Carbohydrate: 43g

    Step 10

    Cholesterol: 0mg

    Step 11

    Sodium: 120mg

Vegan Soups and Hearty Stews for All Seasons
TagsCold SoupSoupSoup/StewWatermelonMelonFruitHoneydewCantaloupeBlueberryBerryMintHerbs & SpicesVeganDairy FreeEasyQuickNo-CookFood ProcessorSummerCookbooks
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