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Categories:Viewed: 4 - Published at: 5 years ago
Ingredients
- 3 cups watermelon, cut into 1/2-inch dice and seeded
- 3 cups honeydew melon, cut into 1/2-inch dice
- 1 medium cantaloupe, very ripe, seeded and cut into large chunks
- 1 pint vanilla or lemon nondairy ice cream
- 2 cups orange juice, preferably fresh
- Blueberries for garnish
- Fresh mint leaves for garnish
Method
- To make part of this soup ahead of time, prepare the watermelon and honeydew as directed, combine in a mixing bowl, then cover and refrigerate.
- Place the cantaloupe chunks in a separate container.
- Cover and chill for an hour or more.
- Just before serving, combine the cantaloupe, nondairy ice cream, and orange juice in a food processor and process, in batches if necessary, until smoothly pureed.
- Divide among 6 serving bowls.
- Place approximately 1 cup of the watermelon and honeydew mixture in each.
- Scatter some blueberries over the top of each serving and garnish with 2 or 3 mint leaves.
- Per serving:
- Calories: 223
- Total fat: 5g
- Protein: 3g
- Fiber: 2g
- Carbohydrate: 43g
- Cholesterol: 0mg
- Sodium: 120mg
