Jan Norris: Food and Florida

Food, Restaurants, Recipes and Pre-Disney Florida

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Cold Melon Soup from the Flamingo

July 14th, 2011 · No Comments

Flamingo Road Nursery Farmers Market in Davie

Another recipe that appeared in today’s Sun Sentinel food section is for a cold Melon Soup. Very refreshing on a hot summer day – consider it for your next get-together around the pool.

It’s from the creative team who run the cafe at the Flamingo Road Nursery Farmers Market in Davie. They are a “cook’s” market – with chefs who give food demos there, as well as great cooks who run the cafe. There are prepared foods (freshly baked pies!), jams, cheeses, pastries, organic eggs and dairy foods, candies, freshly baked breads, and a host of fresh fruits and vegetables.

I recommend them as they support local farmers and food producers. Profiles of those they buy from are on the web site.

Flamingo Road Nursery Farmers Market

  • 1655 Flamingo Road, Davie
  • 954-476-7878; flamingoroadnursery.com


Flamingo Road Nursery Farmers Market Melon soup

Note: This soup needs at least 4 hours chilling time.

  • 10 cups seeded watermelon chunks
  • 1/2 cup sweet dessert wine, such as muscat or marsala
  • 3 tablespoons Greek thyme honey*
  • 2 pounds (about 4 cups) fresh fruits, seeded and cubed as needed**
  • 1 cup golden raisins
  • 4 mint leaves, bruised, plus extra for garnish

Place watermelon chunks in the bowl of a food processor fitted with a metal blade or in a blender container. Add wine and honey and puree until smooth and liquefied. Transfer to a large serving bowl; stir in fruit chunks and mint.

Cover, and refrigerate for at least 4 hours until well chilled. Serve in soup plates, garnished with fresh mint leaves as a first course, a side dish or as a light lunch or dessert.

Makes about 8 (1- 1/2 cup) servings.

Nutrition information per serving: 196 calories, 0% calories from fat, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 45 g carbohydrates, 2 g protein, 22 mg sodium, 3 g fiber

*Substitute an equal amount of a good quality honey mixed with 1/2 teaspoon crushed fresh thyme leaves

Note: Use whatever summer fruits you have on hand or a mix of all: peaches, plums, nectarines, melons, grapes, blueberries, cherries, apricots. Don’t be too concerned with amounts.


Tags: Jan - Elsewhere · Recipes

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