Tapas – Chilled Honeydew Soup

Amuse Bouche ideas – Chilled Honeydew Soup

Servings: 8-12 (as honeydewsoup_crate&barrel.jpgamuse 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