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Recipe: Chilled Honeydew Soup

I typically want to submit recipes that involve grilling or BBQing techniques, but given the current forecast, I think a Chilled Honeydew Soup recipe is called for.

This is a recipe we often used during the summer at various restaurants I’ve worked at, and it is truly refreshing. It’s best to start with as ripe a melon as you can. This will promote a soup that is both naturally sweet and less fibrous than one made with an early melon. Coconut milk brings out a great smooth texture but if you are calorie counting, coconut water can be substituted. Fresh mint is the perfect complement to this recipe as it adds a fresh vibrant finish. The mint can be added to the food processor along with the other ingredients, or, if blended separately with a little coconut oil, can be added as a garnish by swirling on top with a squeeze bottle.

Ingredients:

  • 1 Honeydew Melon
  • 1 Can of Coconut Milk (10 -14 oz.)
  • 1 Juice of lime
  • 1 Cup of Champagne or Sparkling Wine
  • 1/2 Tsp. Vanilla
  • 1/2 Tsp. Kosher Salt.
  • 1 Tsp. Fresh Grated Ginger
  • 1 Tblspn. Honey or to taste
  • 2 Tblspns. Freshly Chopped Mint

*After peeling and deseeding the Honeydew, cut into chunks and add to your food processor along with the other ingredients. After processing at high speed for 2 minutes, taste and adjust the flavour to your liking by adding honey, or if too sweet, add another pinch of salt and pulse on high again to incorporate. This soup can be made ahead and stored in the refrigerator but should be pulsed again just before serving. Garnish with a little swirl of mint oil or a fresh sprig.

Enjoy!

Chef Jim Cassidy

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