Chilled Melon Soup

Photo: Howard L. Puckett; Styling: Darryl Moland
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 181
  • Calories from fat: 3%
  • Fat: 0.6g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.8g
  • Carbohydrate: 37.5g
  • Fiber: 3.3g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 29mg
  • Calcium: 37mg


  • 3 cups cubed peeled honeydew melon
  • 3 cups cubed peeled cantaloupe
  • 1/4 cup vodka, divided
  • 1/4 cup firmly packed brown sugar, divided
  • 4 teaspoons fresh lime juice, divided
  • 3/4 cup sliced strawberries


  1. Place honeydew in blender, and process until smooth; pour into a bowl. Place cantaloupe in blender, and process until smooth; pour into a bowl. To each bowl of puréed melon, add 2 tablespoons vodka, 2 tablespoons sugar, and 2 teaspoons lime juice; stir well. Cover and chill. Place strawberries in blender; process until smooth. Pour into a bowl; cover and chill.
  2. To serve, pour 1/2 cup of cantaloupe mixture into each of 4 individual bowls; pour 1/2 cup of honeydew mixture in center of cantaloupe mixture. Dollop each serving with 2 tablespoons of puréed strawberries; swirl decoratively with a wooden pick.
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