Amuse Bouche ideas – Chilled Honeydew Soup
Servings: 8-12 (as amuse bouche)
- Ingredients
- 1 honeydew melon
- Juice of 1 lemon
- 1/2 cup mint leaves, tightly packed
- 1/2 cup ice
- Sea salt, to season
- toothpicks
- Mint leaves, for garnish
- Directions
- 1. Cut melon in half and scoop out and discard seeds. With melon-baller, scoop out 12 balls from melon and set aside.
- 2. Cut remaining melon into chunks and place in blender. Add lemon juice, mint and ice. Puree until smooth. Add sea salt to season.
- 3. Pour melon soup into small glasses. Take a toothpick and skewer a melon ball along with a few mint leaves. Replace with remaining melon balls and mint. Garnish each glass with a skewer. Serve.
- credit – crate & barrel