Enjoy a taste of summer with this soup! It's easy to make and only $2.01 per serving.
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things you'll need.
ingredients
For the Ginger Simple Syrup:
3/4 cup Grated ginger
2 cups Granulated sugar
1 1/2 cups Cold water
For the Heavenly Honeydew Soup:
4 cups honeydew melon (cubed)
1/4 cup Ginger simple syrup
1 lime (juice and zest)
kosher salt
For the Watermelon Salsa:
1/4 cup honeydew melon (diced)
1/4 cup watermelon (diced)
1/2 teaspoon ginger (minced)
1 lime (zested)
1/4 cup mint (chopped)
Greek yogurt (to garnish)
mint (to garnish)
kitchenware
Chef's Knife
Cutting Board
Blender
Liquid Measuring Cup
Measuring Cup (set)
Measuring Spoons
Pot w/Lid
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
step 1
ingredients 3/4 cup Grated ginger 2 cups Granulated sugar 1 1/2 cups Cold water
instructionsFor the Ginger Simple Syrup: Place all ingredients in a small pot. Place on medium heat and simmer until the sugar dissolves. Remove from heat, and allow to steep for 15 minutes. Strain and cool completely.
step 2
ingredients 4 cups honeydew melon (cubed) 1/4 cup Ginger simple syrup 1 lime (juice and zest) kosher salt
instructionsFor the Heavenly Honeydew Soup: Cube melon and place in blender with ginger simple syrup, a pinch of salt and juice and zest of 1 lime. Puree until smooth, this base should be thin enough to drink. If not thin enough, add a little water to loosen.
step 3
ingredients 1/4 cup honeydew melon (diced) 1/4 cup watermelon (diced) 1/2 teaspoon ginger (minced) 1 lime (zested) 1/4 cup mint (chopped)
instructionsFor the Watermelon Salsa: Dice honeydew and watermelon and toss with minced ginger, lime zest and chopped mint leaves. Carla's Tip: Ripe melons will be tender near the "button" and have a fragrant aroma.
step 4
ingredients
instructions Pour honeydew puree into shallow bowls, top with watermelon salsa. Carla's Tip: If you don't have a shallow bowl, use a martini glass so the salsa won't sink to the bottom.
step 5
ingredients Greek yogurt (to garnish) mint (to garnish)
instructions Garnish with a dollop of Greek yogurt and sprig of mint. Carla's Tip: You can freeze this soup to make popsicles!
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