CHILLED MELON SOUP

Prep:
Cook:
Chill:

10 mins
5 mins
2 hrs

  

  1. Sprinkle gelatine over cold water in
    a medium saucepan; let stand
    1 minute.  Stir over low heat
    until gelatine is completely
    dissolved, about 5 minutes.
    Remove from heat.

  2. Stir in orange and lemon
    juices.
       

  3. Place melon in food processor
    or blender container. Process
    until smooth.  With machine running,
    gradually add gelatine mixture and yogurt through feed cap; process until well blended. Pour into a large bowl.  Refrigerate until cold, about 2 hours.  

  4. Serve icy cold garnished with mint leaves and melon.

A refreshing change from the usual hot soups.  Perfect either before a meal or as an elegant dessert.
  
1
1 cup
1/4 cup
1-1/2 cups
2 tbsp
4 cups

2 cups
pouch Knox® Unflavoured Gelatine
cold water
granulated sugar
freshly-squeezed orange juice
lemon juice
coarsely chopped cantaloupe or
honeydew melon
plain yogurt
Fresh mint & shredded melon, for garnish  

1
250 mL
50 mL
375 mL
30 mL
1 L

500 mL

  
Makes 8 servings.
  

TIP:
Purée ripe melon in season and freeze to use later in the year.  One medium cantaloupe or 1/2 a large honeydew melon will yield enough purée for this recipe.

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