• Strawberry-Melon Soup with Ginger Melon Balls

Strawberry-Melon Soup with Ginger Melon Balls

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Makes 8 to 10 servings.

You have your choice with this soup: appetizer or dessert. No matter when you serve it, it's delicous.

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What You Need

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Make It

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  • 1. Using a small melon baller, scoop the cantaloupe and the honeydew into balls or use a knife to cut melons into cubes. (You should have about 4 cups cantaloupe and 2 cups honeydew.) Set melon aside.
  • 2. In a small saucepan combine pineapple juice, sugar, and ginger. Bring to boiling, stirring until sugar dissolves. Reduce heat and simmer, uncovered, over medium heat for 5 to 7 minutes or until the mixture is the consistency of a thin syrup. Remove from heat; cool. Transfer syrup to a storage container. Add 2 cups of the cantaloupe pieces and all of the honeydew pieces. Cover and chill overnight.
  • 3. Meanwhile, in a blender container or food processor bowl cover and blend or process strawberries until smooth; remove and set aside. Cover and blend or process remaining 2 cups cantaloupe pieces until smooth. In a large mixing bowl stir together yogurt and sour cream. Add pureed strawberries, pureed melon, and milk; stir until combined. Cover and chill overnight.
  • 4. To serve, drain melon balls, reserving syrup; stir reserved syrup into chilled soup. Ladle soup into bowls; top with melon balls. If desired, garnish each serving with carnation petals. Makes 8 to 10 servings.


  • Makes 8 to 10 servings.

Nutritional Information

Serving Size Makes 8 to 10 servings.
Calories 211
% Daily Value
Total fat 8g
Saturated fat 4g
Cholesterol 17mg
Sodium 63mg
Carbohydrate 34g
Protein 5g

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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