Ingredients and Weight:
- Honeydew melon, peeled and seeded: 3 pounds (1.3 kg)
- Blueberries, fresh or frozen: 1 pint (2 cups)
- Sugar: 1/2 cup (100g)
- Lemon juice: 1/4 cup (60ml)
- Plain yogurt: 1 cup (240ml)
- Vanilla extract: 1 teaspoon (5ml)
- Water: 3 cups (720ml)
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Cut the honeydew melon into chunks and place them in a large pot or Dutch oven.
- Add the blueberries, sugar, lemon juice, yogurt, vanilla extract, and water.
- Bring the mixture to a boil over medium heat, then reduce heat and simmer for 20 minutes, or until the honeydew is tender.
- Remove the pot from the heat and let cool slightly.
- Use an immersion blender or regular blender to puree the soup until smooth.
- Serve chilled with a dollop of yogurt or whipped cream, if desired.
Nutritional Information:
- Calories: 150 per serving
- Fat: 1g
- Protein: 3g
- Carbohydrates: 32g
- Sugar: 25g
Dish Characteristics:
- Silky and refreshing
- Vibrant green color with a burst of blueberries
- Sweet with a hint of tanginess
- Perfect for a light summer meal or dessert
User Comments:
- "This soup is so delicious and easy to make! It's the perfect way to cool off on a hot day."
- "I love the combination of honeydew and blueberries. It's so refreshing and flavorful."
- "This soup is a crowd-pleaser. I always get compliments when I serve it."
Special Precautions and Tips:
- For a sweeter soup, add more sugar to taste.
- For a thinner soup, add more water.
- If you don't have an immersion blender, you can puree the soup in a regular blender in batches.
- Chill the soup for at least 2 hours before serving for the best flavor.
