Strawberry Melon Soup - SC

[Ronda L. Carnicelli]

The June issue of Seasoned Cooking is now online. Below is just one of the
great recipes featuring strawberries that are being offered in the new
issue. For more kitchen ideas and recipes, visit this month's free online
issue at http://seasoned.com/.

*Strawberry Melon Soup*

1/2 ripe honeydew melon
2 tablespoons fresh lime juice
7 teaspoons sugar, divided
1 pint fresh strawberries
Cranberry juice or water

Halve, seed, peel and cut the melon into chunks. Puree the melon with the
lime juice and 1 teaspoon of sugar in a blender or food processor.

Refrigerate the puree in a 2-cup measuring cup. Process the rinsed, stemmed
strawberries and 2 tablespoons of sugar in the blender or food processor
until smooth. Place the mixture into another 2-cup measuring cup and, if
needed, stir in additional cranberry juice or water to make an equal amount
of liquid as the melon puree. Chill for 2 hours.

Serve by carefully pouring from each measuring cup at the same time into
opposite sides of the same serving bowl. Swirl the mixture with a knife to
make patterns. Repeat this process with the other bowls.

Yields: 4 servings
Preparation Time: 15 minutes, plus chilling time

*Also in this month's issue:

- Ideas about using lemon grass in your kitchen creations
- Great salads for summer gatherings and family reunions
- Three ways for using great grilled pork tenderloin
- A simple summer menu inspired by the Orient and a need for speed
- A look at oranges and all the great recipes inspired by them
- AND MUCH MORE!

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Ronda L. Carnicelli (ro...@seasoned.com)
Editor-in-Chief, Seasoned Cooking
http://www.seasoned.com/