Minted Melon Soup with Raspberries

1. 1

   Cut off the ends of the melon to stabilize it on the cutting board, then remove the rind.

2. 2

   Cut the melon in half and remove the seeds.

3. 3

   Cut half the melon into large chunks and place then in a blender with the orange juice, salt and wine.

4. 4

   Add the honey if the melon is less sweet than you prefer.

5. 5

   Blend until smooth, pour the mixture into a bowl, and stir in the chiffonaded mint; chill thoroughly in refrigerator.

6. 6

   Dice the remaining melon and add it to the soup.

7. 7

   To serve, ladle the soup into chilled bowls and top with the raspberries and mint sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.