Iced Honeydew and Gewurztraminer Soup
When the weather gets hot, a chilled soup sounds good. But sometimes we think of rich, cream-based soups such as vichyssoise. A flavorful fruit soup such as this one is a much lighter alternative.
Here, honeydew melon, fresh mint and a good, fruity Gewurztraminer make for a cooling combination. A spoon of low-fat peach yogurt adds a touch of sweetness and smooths out the flavor of the soup. You might try other yogurt flavors such as raspberry or strawberry.
The soup is best when freshly made and served in chilled bowls set atop crushed ice.
Cut the honeydew in half. Cut each half into quarters and cut away the rind. Cut the honeydew into cubes (you’ll need about 7 cups).
Puree the honeydew in a blender until smooth, working in batches if necessary. Pour the puree into a bowl. Stir in the mint and wine.
Divide the soup among 6 chilled bowls and top with a dollop of yogurt. Serve the soup by placing the bowls onto plates lined with crushed ice, setting the bowls into the ice.
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