August 05, 2011

Cool Eats: Melon-Mango Soup

All this week I'm featuring "Cool Eats," recipes that require little to no stovetop time; perfect recipes to take the edge off that summer heat!

I can't think of a more delectable recipe for ending "Cool Eats" week-and this one requires NO cooking. In fact, you'll have it whipped together in a matter of minutes.

What goes in this fabulous treat? Mangoes, cantaloupe, a little sugar, some white wine, and lemon juice. That's pretty much it. Oh, and a splash of half and half.

I discovered champagne mangoes this summer--they're a bit smaller and much less fibrous than regular mangoes. Huzzah!

These are some slippery ingredients, so don't worry if it gets a little messy. Make sure your hands are clean, that you've scrubbed the outside of the fruits before slicing them, and just toss it all together in the blender.

We chilled these in the hollowed out cantaloupes for an extra bit of fun. It was even more scrumptious scooping out bits of cantaloupe from the fruit while eating the soup!

Mango-Melon Soup
1 mango, pitted
1 cup cantaloupe, just scooped out of shell
1 Tbls lemon juice
1/4 cup white wine (dry or sweet)
2 Tbs sugar
Splash of half and half (or 2 Tbs greek yogurt--we were out of yogurt at the time!)

Toss everything in a blender and give it a good whirl. I poured the soup back into the cantaloupe halves and chilled them about an hour. Divine!

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