A perfect dessert soup to make in July, when melons are at their sweetest. This makes a refreshing finish to a grilled meal.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
To make part of this soup ahead of time, prepare the watermelon and honeydew as directed, combine in a mixing bowl, then cover and refrigerate. Place the cantaloupe chunks in a separate container. Cover and chill for an hour or more.
Step 2
Just before serving, combine the cantaloupe, nondairy ice cream, and orange juice in a food processor and process, in batches if necessary, until smoothly pureed.
Step 3
Divide among 6 serving bowls. Place approximately 1 cup of the watermelon and honeydew mixture in each. Scatter some blueberries over the top of each serving and garnish with 2 or 3 mint leaves.
Nutrition Information
Step 4
Per serving:
Step 5
Calories: 223
Step 6
Total fat: 5g
Step 7
Protein: 3g
Step 8
Fiber: 2g
Step 9
Carbohydrate: 43g
Step 10
Cholesterol: 0mg
Step 11
Sodium: 120mg
