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Champagne honeydew melon chilled soup
Does a creamy, minimal effort , blender friendly, no heat needed, perfect for summer recipe sounds good to you? This is exactly what this chilled honeydew melon soup dessert is all about.
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Prep Time
15
minutes
mins
to freeze the melon cubes
3
hours
hrs
Total Time
3
hours
hrs
15
minutes
mins
Course
Desserts, Soup
Cuisine
Continental, diabetic friendly, Fusion, gluten free, International, Kids choice, One pot, Summer, Vegan, Vegetarian
Servings
2
people
Ingredients
1x
2x
3x
2
cup
honeymelon
ripe, diced and frozen.
2
tbsp
avocado
1
cups
champagne
1
tbsp
lime juice
1
sprig
mint leaves
Garnishes
mint leaves
1
tsp
dessicated coconut
Instructions
Wash and peel the honeydew melon.
Scoop out the seeds, and dice the flesh into one inch cubes ( approximately 2 cups)
Place the cubes on a trya and freeze them.
Into the bowl of the food processor, fix the metal chopping blade, add the honey melon cubes and process for 1 minute till they are crushed.
With the processor running add in the champagne or Vanila soda, the avocado , the mint leaves, the lime juice and process further till smooth.
Stop and scrape down the sides intermittently to get even smooth soup.
Pour out the processed soup into serving bowls and top with the coconut and mint leaves.
Serve the soup chilled.
Keyword
no cook recipes,
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