Summer Soup: Chilled Honeydew Strawberry Soup

Several years ago on a scorching hot summer day, my daughter and I went out for a special mother daughter lunch at a local tea room. The heat had sizzled our appetites. We wanted to find a place that would be cool and relaxing to enjoy our meal.The idea of eating something heavy was far from our minds; but we needed to eat something. My daughter would need to go to work that evening and it would be hours before she would get another chance to eat.

The town's tea room, Perfect Blend, was our choice of a lunch of leisure. Having eaten there before, we expected offerings that would be light and delicious offerings. We were not disappointed. As the name of the restaurant implies, Perfect Blend, had perfect blends of drinks, smoothies and soups. Everything from the service, decor, tea, scones with clotted cram and cold fresh Chilled Honeydew Strawberry Soup was perfect at the tea room. The chilled soup came served in flanged soup bowls garnished with blueberries. The marriage of the tastes of the melon and fresh strawberries dazzled our taste buds, although mint leaves or a slice of strawberry on top of the soup could have made for more eye appeal. Though we begged for the recipe for the Chilled Melon Strawberry Soup recipe, we walked away empty handed.

Since that time my daughter and I have spent many fun filled days in the kitchen trying to recreate the Chilled Honeydew Strawberry Soup recipe. In the process, I think we found a recipe that is even tastier than what we had that memorable summer day. Here it is:

Chilled Honeydew Strawberry Soup serves 8

2 ½ c. Honeydew, chopped
3 c. Strawberries, sliced
1 c. Cantaloupe, chopped
1 ½ c. unsweetened fresh or not from concentrate orange juice
1 ½ cup unsweetened apple juice
juice of one lime or lemon (about 2 Tablespoons)
2 Tablespoons real maple syrup
garnish with the herb chocolate mint leaves or spearmint leaves (optional)

Combine all ingredients in a bowl. In divided batches blend until the liquid is very smooth. Pour into a large container and chill between 2-4 hours for best results. Ladle into soup bowls and garnish if desired. Serve.

For a light meal serve the Chilled Honeydew Strawberry Soup with Scones, clotted cream or lemon curd, and green salad tossed with almonds and mandarin oranges in light vinaigrette to make for a lovely lunch to eat in the garden. Bon appétit!