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+ servings
chamapagne honeymelon soup

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.
Prep Time 15 mins
to freeze the melon cubes 3 hrs
Total Time 3 hrs 15 mins
Course Desserts, Soup
Cuisine Continental, diabetic friendly, Fusion, gluten free, International, Kids choice, One pot, Summer, Vegan, Vegetarian
Servings 2 people

Ingredients
  

  • 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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