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Three Melon Soup

Updated: Sep 22, 2020

By: @christine.davis_


1 whole cantaloupe melon

1 whole honeydew melon

1/2 c. watermelon chunks, without seeds

12 ounces plain yogurt

4 tsp. Coco Lopez cream of coconut* (or to taste)

4 tsp. white wine (or to taste)

4 tsp. Midori melon liqueur (or to taste)

Salt to taste

Juice of ½ lemon

Balsamic Vinegar of Modena PGI

4 whole strawberries

Mint leaves


1. Cut the cantaloupe and honeydew melons in half, discard seeds, then scoop out meat in chunks.

2. Place all fruit in a blender or food processor and blend at high speed until pureed; strain.

3. Blend in yogurt, Coco Lopez, white wine, Midori, salt and lemon juice.

4. Refrigerate mixture until serving time. 5. Scoop servings into bowls, garnish with strawberries, mint leaves and a drizzle of Balsamic Vinegar of Modena PGI.

6. Makes 4 servings.

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