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Two Melon Soup Recipe

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Two Melon Soup that will help keep you cool this summer!

A perfect soup for the warm weather! This Two Melon Soup from a farm-to-table pioneer and New England chef with The Chef & The Dish, Chef Ted Fondulas, will help you cool off these summer months.

Two Melon Soup

Makes 4-6 Servings

1/4 to 1/2 cup Midori liqueur

1 medium ripe Honeydew melon, cubed

Juice of 1 Lemon

1 medium ripe Cantaloupe melon, cubed

Juice of 1 Orange

Honey, to taste (optional)

Crème Fraîche (garnish)

Fresh Mint or a leaf of your favourite Herb (garnish)

Purée honeydew, lemon juice and Midori (to taste) in blender. Set aside and chill.

Purée cantaloupe and orange juice in blender adding honey to taste. Set aside and chill.

When ready to serve, use two ladles of the same size and simultaneously ladle each soup (one left, one right) into pre-chilled bowls.

Garnish the dividing line with a dollop of crème fraîche and a fresh leaf.

Chowder & Crab Cakes Cooking Class

Video conference Chef Ted Fondulas into your home. He'll teach you how to cook New England classics like Clam Chowder and Crab & Scallop Cakes - in a private cooking class.

Check out the Chowder & Crab Cakes Cooking Class >

#recipe #chefted

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Two Melon Soup Recipe


Two Melon Soup that will help keep you cool this summer!

A perfect soup for the warm weather! This Two Melon Soup from a farm-to-table pioneer and New England chef with The Chef & The Dish, Chef Ted Fondulas, will help you cool off these summer months.

Two Melon Soup

Makes 4-6 Servings

1/4 to 1/2 cup Midori liqueur

1 medium ripe Honeydew melon, cubed

Juice of 1 Lemon

1 medium ripe Cantaloupe melon, cubed

Juice of 1 Orange

Honey, to taste (optional)

Crème Fraîche (garnish)

Fresh Mint or a leaf of your favourite Herb (garnish)

Purée honeydew, lemon juice and Midori (to taste) in blender. Set aside and chill.

Purée cantaloupe and orange juice in blender adding honey to taste. Set aside and chill.

When ready to serve, use two ladles of the same size and simultaneously ladle each soup (one left, one right) into pre-chilled bowls.

Garnish the dividing line with a dollop of crème fraîche and a fresh leaf.

Chowder & Crab Cakes Cooking Class

Video conference Chef Ted Fondulas into your home. He'll teach you how to cook New England classics like Clam Chowder and Crab & Scallop Cakes - in a private cooking class.

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