So refreshing and revitalizing.
Creative variations are endless.
Appetizer. Small plate. Dessert.
The Menu Shoppe has it covered…
great tips for great menus.
Chilled Soup Specials sparkle on our LED Board.
Try this nutty and mellow melon souper sip
Canteloupe and Almond Soup
1 cantaloupe, halved, the seeds discarded and the flesh scooped out
1/2 cup unblanched almonds plus sliced almonds for trim
2 tablespoons honey
1 tablespoon fresh lime juice
lime slices for trim
In a shallow baking pan toast the unblanched almonds in the middle of a preheated 350°F. oven for 5 to 8 minutes, or until they are aromatic, and transfer them to a blender.
Add 1 1/2 cups water and blend the mixture until the almonds are ground fine. Strain the mixture through a fine sieve set over a bowl, pressing hard on the solids, discard the solids, and return the almond milk to the blender, cleaned. Add the cantaloupe, the honey, the lime juice, and a pinch of salt and blend the mixture until it is smooth. Transfer the soup to a bowl and chill it for 1 hour, or until it is cold. Divide the soup among chilled bowls, and garnish it with the sliced almonds and the lime slices.
Fabulous small small presentation.
Add a dollop of fresh yogurt as trim, or a scoop of granita of choice.
Chilled Blueberry Soup
1 cup orange juice
1/2 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 tablespoon fresh lemon juice
1 pint half-and-half
Optional: mint sprigs as trim
Bring first 5 ingredients to a boil in a saucepan over medium-high heat, stirring often. Remove from heat, and slightly cool. Process blueberry mixture and lemon juice in a blender or food processor until smooth, stopping to scrape down sides. Cover and chill until ready to serve.
Stir in half-and-half just before serving. Serve in stemmed glasses.
Zesty, but velvety.
Chilled Roasted Pepper-Mango Soup
2 large mangoes, peeled and cut into chunks (about 2 1/2 cups)
1 cup mango nectar
1/2 cup vegetable broth
2 tablespoons fresh lime juice
1 tablespoon grated fresh ginger
1 to 2 teaspoons hot sauce
2 tablespoons rice vinegar
1/2 teaspoon salt
Fresh mint for trim
Place bell peppers on an aluminum foil-lined baking sheet. Broil 5 inches from heat 15 minutes or until blistered. Place bell peppers in a large zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers, discarding skins. Process peppers and mango in a blender or food processor until smooth. Add mango nectar and next 6 ingredients; process until smooth.
Cover and chill mixture 2 hours. Top with sour cream, and garnish with fresh mint.
NOTE: If desired, press mango mixture through a wire-mesh strainer, using back of a spoon to squeeze out liquid. Discard pulp and solids. Straining and discarding solids yields less volume but makes a smooth soup.
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