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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.
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Prep Time 15 minutes
to freeze the melon cubes 3 hours
Total Time 3 hours 15 minutes
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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