At our Berkshires bed and breakfast, we serve a fruit course to begin our award-winning breakfasts. One of the joys of the season is Honeydew Gazpacho, borrowed from my friend Lynnette Scofield at The William Henry Miller Inn in Ithaca, NY. Hot outside? This chilled soup is so cool!
One ripe honeydew
1/4-1/2 cup sugar
The juice and zest of two limes
Small cubes of watermelon and/or cantaloupe
Lemon croutons (we toast cubes from our Lemon Yogurt Bread)
More lemon zest
In a food processor, blend the honeydew, sugar, lime juice and zest. Pour this mixture into a blender to completely puree the fruit. Chill overnight.
We serve the “Gazpacho” in martini glasses, added the small melon cubes, croutons, and the extra lime zest.
If you are lucky, you’ll have some soup leftover. Add tequila and voila, Honeydew Margarita!
For more chilled fruit soup recipes, check out our Eight Broads
in the Kitchen blog!