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Melon Soup

  • Yield: 6 first-course portions


  • 1 large ripe melon chopped (about 3 cups)
  • 2 oranges, peeled, diced (about 1 cup)
  • 1 teaspoon rice wine vinegar or 1 teaspoon lemon juice
  • 1 tablespoon honey
  • 2 cups apple juice
  • 1 tablespoon chopped mint
  • Salt
  • 1 large melon, cut decoratively, to serve the soup
  • Mint sprigs to garnish


  • Combine the melon, orange, vinegar, honey, and apple juice in the work bowl of your food processor. Process until smooth. Stain through a sieve. Add the chopped mint, and adjust the seasonings with more honey and salt if needed. Ladle into the melon shell, and garnish with the mint sprigs.