Melon Soup Recipe | PBS Food

Melon Soup

Recipe courtesy of The Victory Garden’s Edible Feast

by Chef Amy Goldman Melon soup with assorted melon "confetti"

print

Yield: Makes 4 to 6 servings

Course:
Theme:

    Ingredients

  • 6 lbs. of melon of your choice
  • 2 cups orange juice
  • 2 tablespoons fresh lime juice
  • 2 cups finely minced assorted melons for garnish

    Directions

  1. Slice melons of your choice in half and scoop out the seeds, then scoop or cut the fruit out of its rind and place it in a food processor or blender.
  2. Add the orange juice and lime juice, and puree until smooth.
  3. Finely mince pieces of assorted melons to create a colorful "confetti" and sprinkle it over each bowl of soup as a tasty garnish.

Tips/Techniques

This segment appears in show #2718. For more information about melons and all their many refreshing varieties, see Melons for the Passionate Grower, by Amy Goldman (2002).
Presented by:

Search or Browse Recipes

Course PBS-down_caret

Cuisine PBS-down_caret

Occasion PBS-down_caret

Theme PBS-down_caret