Cold Honeydew And Lime Soup


By Fruits & Veggies - More Matters

CategoryAppetizers, Dips & Salsa

Serves: 8

Cups of Fruits & Vegetables per Serving1

Cut the melon in half.

Scoop out the seeds and discard.

With a spoon, scoop out the flesh (you should have 8 to 10 cups).

Set aside.

In a small saucepan, heat the oil over medium-high heat.

Add the jalapeño peppers and cook, stirring, for about 3 minutes, or until soft.

Add the wine and bring to a boil. (If using hot pepper sauce, omit the oil and stir the hot sauce into the wine.)

Remove from the heat.

In a large bowl, combine the melon, wine mixture, lime juice, honey, and white pepper.

In a blender or food processor, puree the melon mixture, in batches, until very smooth.

Pour into a large bowl and stir until blended.

Cover and refrigerate at least 2 hours, or until well chilled.

Each serving provides: An excellent source of vitamin C, folate and potassium, and a good source of magnesium and fiber.