| Level: | Easy |
| Total: | 20 min |
| Prep: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 pounds very cold honeydew melon, peeled, halved, seeded, and roughly chopped (about 5 cups of melon)
- 1/4 cup fresh mint leaves, plus chopped leaves for garnishing
- 2 tablespoons plus 1 1/2 teaspoons sour cream
- 1 cup diced serrano ham
- 1 lime, cut into wedges for serving
Instructions
- Chill 4 soup bowls in your refrigerator. Place the melon and the mint in a blender and puree. Add the sour cream and continue to process until completely incorporated. Divide the soup between the chilled bowls and sprinkle each with some diced ham and chopped mint.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 168 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 18 g |
| Protein | 12 g |
| Cholesterol | 29 mg |
| Sodium | 985 mg |
Reviews
I tweeted I added Blue Curaçao And my dinner guest loved it..
I followed the recipe to a certain point…I added a good amount of lime juice which gave it a great kick, and I obmitted the ham seeing as it doesn’t seem like it would go with the soup AT ALL. Recipe idea was good….but you definately need to tweek it to make it really excellent.
I skipped the ham since I am vegetarian and the soup was just delicious. Great results in less than 15 mins.
very unique combo tastes like spring.
the ham with the mint was not a good combo. Leave the ham out.
refreshing
Not a good combination. Soup was OK before ham went in. Yuck!