Cold Mango Melon Soup

Cold Mango Melon Soup 

This refreshing mango melon soup is topped with zesty pickled cucumber and prosciutto skewers, creating a delightful blend of salty, sweet, and cool flavors perfect for summer.

I have never been particularly fond of cantaloupe.

My affection for fruit is profound. 

If I could live solely on rare steak and ripe summer fruits for the remainder of my days, I would seriously contemplate it; unless, of course, the only fruit available was cantaloupe.

In fact, it is not just cantaloupe that fails to appeal to me; honeydew also leaves me indifferent.

I believe the blame lies with the terribly unripe fruit cups found in hotels, airports, and convenience stores that have tarnished my perception of these unsuspecting melons. However, if it is orange or green (with watermelon being an exception) and round with a rind, I typically prefer to avoid it.

*This post is sponsored by Vital Proteins.

This refreshing mango melon soup is topped with zesty pickled cucumber and prosciutto skewers, creating a delightful blend of salty, sweet, and cool flavors perfect for summer.

Yet, every summer, I find myself reluctantly accepting their presence at some point and giving them another chance.

Most of the time, I end up disappointed.

This year, however, during an impromptu visit to my favorite local produce market, I discovered local cantaloupe priced at an incredible $0.99 each.

Not per pound, but each.

For less than a dollar, I thought there was no harm in attempting once more to alter my view of this ubiquitous summer fruit.

And you know what? This time, it genuinely exceeded my expectations.

In fact, I would even go so far as to say it was nearly enjoyable!

After happily consuming the modestly sized small one I initially purchased, I returned for more.

This time, I had a chilled melon soup in mind.

Chilled soups are among my favorite aspects of summer.

While gazpacho will always reign supreme, chilled fruit soups (such as cherry gazpacho and chilled strawberry soup) are incredibly refreshing on a hot summer day.

The blend of mango and cantaloupe in this chilled soup is, in my opinion, perfection.

The mango adds a level of sweetness that I find cantaloupe typically lacks, and together, they harmonize beautifully. 

With a hint of savory flavors, this dish is nearly the perfect light summer meal.

What is lacking? Protein.

This provided me with an excellent opportunity to incorporate one of my new favorite recipe enhancements, Vital Proteins collagen peptides, into the dish.

Vital Proteins collagen peptides offer a beneficial protein boost to this Mango Melon Soup with Pickled Cucumber. I believe collagen is experiencing a resurgence, as I am noticing its increasing presence in various foods, and for valid reasons.

Collagen is associated with supporting joint and bone health, promoting healthy skin, and most importantly for me, enhancing athletic performance by providing essential amino acids needed to replenish collagen reserves that are depleted through intense exercise.

Unlike gelatin, collagen dissolves in cold liquids, making it an ideal choice for this chilled soup.

It is entirely flavorless, allowing you to reap all the health benefits and additional protein while preserving the original flavor, texture, and consistency of whatever you incorporate it into. It’s a complete win-win.

With the added protein boost, the only element missing from this mango melon soup was a fun topping.

A bit of pickled cucumber (or you can substitute with pickled fennel), along with a skewer of toasted pine nuts and prosciutto, does the trick beautifully.

P.S. – This cucumber gazpacho and cold avocado soup are two other excellent summer recipes!

In fact, the prosciutto skewer, with all its salty cured meat goodness, might just be my favorite component.

Looking to intensify the mango flavor? Consider topping the soup with this mango habanero salsa instead!

This melon soup is essentially an upscale version of those melon, prosciutto, and mozzarella skewers – a fantastic summer appetizer as well!

Do you love this Mango Melon Soup with Pickled Cucumber recipe? 

Try this cantaloupe jalapeno lime agua fresca and this cucumber melon salad for additional refreshing ways to savor some cantaloupe this season!

And if you enjoy pickled items like the cucumber garnish in this soup, give pickled cranberries a try as well. They elevate sweet and tangy to an entirely new level!

Here’s to summer, a new opportunity!

Ingredients -

• 1 large Cantaloupe or Honeydew Melon, peeled, seeded, and roughly chopped
• 1 Mango, peeled, seeded and roughly chopped
• 1/2 cup Unsweetened Coconut Milk
• 3 tablespoons Honey
• 3 tablespoons Golden Rum (optional)
• Salt, to taste
• White Pepper, to taste

Garnish:

• 4 tablespoons Crème Fraîche
• Fresh Mint Leaves

INSTRUCTIONS 

 1. Add melon and mango to food processor and process until smooth. 

2. Strain fruit through mesh strainer into medium mixing bowl. 

3. Add coconut milk, honey, cinnamon, and rum. Whisk to combine. 

4. Season with sea salt and pepper. 

5. Cover soup. 

6. Refrigerate 2 to 4 hours. 

7. To serve, ladle into individual soup bowls and garnish with crème fraîche and mint leaves. Cool. Enjoy the Cold Mango Melon Soup recipes !!!

Cold Mango Melon Soup Video :

Barbecued Bean Soup

Barbecued Bean Soup

This bean soup with sausage is prepared in a barbecue style! Infused with barbecue sauce and garnished with cornbread croutons and crispy bacon, this soup is both hearty and delicious!

Colorado has experienced its share of beautiful days in recent weeks, but the weather is about to change.

Meteorologists are forecasting a weekend filled with snow.

Naturally, they have been known to be incorrect, yet predictably, the grocery store was bustling with people preparing for a heavy snowfall.

Experiencing a heavy snowfall is advantageous if you are in the mountains and ready to ski.

However, driving to the mountains while the snow is falling is not particularly enjoyable. Manservant had plans to ski this weekend, but I am uncertain if he will be able to do so.

In this case, my preparation entails having food stocked at home. I possess all the essentials and am ready to settle in.

Magazines await my attention, and all I require is for Manservant to chop some wood.

To be honest, I do not mind staying in.

For me, there is little that compares to spending the day in my pajamas, sitting beside a warm fire, and watching Manservant operate the snow blower through the window.

I assure you that I will have hot chocolate ready for him as he changes out of his wet clothes.

Thus, I suspect there may be several individuals across the country who are growing weary of this situation.

One thing I can guarantee is that you will not tire of this bean soup.

This bean soup featuring sausage is crafted in a barbecue style! Infused with barbecue sauce and topped with cornbread croutons and crispy bacon, this soup is both hearty and delightful!

Colorado has seen its fair share of beautiful days in recent weeks, but a change in the weather is imminent.

Meteorologists are predicting a weekend filled with snow.

Of course, they have been known to be mistaken, yet predictably, the grocery store was teeming with people preparing for a significant snowfall.

Experiencing a heavy snowfall is beneficial if you are in the mountains and ready to ski.

However, driving to the mountains while the snow is falling is not particularly enjoyable. Manservant had plans to ski this weekend, but I am uncertain if he will be able to do so.

In this scenario, my preparation involves having food stocked at home. I have all the essentials and am ready to settle in.

Magazines await my attention, and all I need is for Manservant to chop some wood.

To be honest, I do not mind staying in.

For me, there is little that compares to spending the day in my pajamas, sitting beside a warm fire, and watching Manservant operate the snow blower through the window.

I assure you that I will have hot chocolate ready for him as he changes out of his wet clothes.

Thus, I suspect there may be several individuals across the country who are growing weary of this situation.

One thing I can guarantee is that you will not tire of this bean soup.

This bean soup with sausage is prepared using ground sausage but can easily be made with sliced links.

It can also be made with any ground meat of your choice or even another type of sausage.

Begin by sautéing the sausage and then adding onion and garlic.

Stir in barbecue sauce, Worcestershire sauce, maple syrup, and a bit of chopped chipotle, which adds some heat and also a touch of smokiness.

Ingredients -

• 1 pound Great Northern Beans, soaked overnight, drained and rinsed
• 3/4 cup chopped Onion
• 1/8 teaspoon Fresh Ground Black Pepper
• 1-1/2 to 2 pounds Beef Short Ribs
• 6 cups Water
• 2 teaspoons Salt, or to taste
• 1 cup Barbecue Sauce

INSTRUCTIONS

1. Add re-hydrated beans, chopped onion, fresh ground black pepper, beef short ribs, and water to slow cooker.
2. Cook on LOW for 12-14 hours.
3. Remove the beef short ribs from the slow cooker.
4. Trim the meat off the ribs, and return meat to the slow cooker. Discard bones, or save for making beef stock.
5. Season soup with salt.
6. Stir in barbecue sauce.
7. Continue cooking on HIGH for half an hour.

Baked Potato Soup

Baked Potato Soup

Ingredients

• 5 Baking Potatoes
• 2 cups Water
• 1 quart Milk
• 1/2 cup Celery
• 1/4 cup Butter
• 1/2 cup Sour Cream
• 1/3 cup Bacon, cooked and crumbled
• 1/3 cup Green Onion, chopped
• 2 cups Sharp Cheddar Cheese, shredded
• 1 tablespoon Fresh Parsley or Dill, chopped
• Salt and Pepper, to taste

INSTRUCTIONS

Place potatoes in the oven and cook for about 1 hour at 350 degrees. Meanwhile heat water in a large saucepan and add chopped celery to the water and simmer until celery is tender. When potatoes are fully cooked, slice
down the center and scoop the pulp out of each potato and add to celery and water. Add milk. Butter, sour cream, bacon, green onions, 1 cup of the cheddar cheese, parsley or dill and salt and pepper. Allow mixture to simmer over low-medium heat until it thickens. Serve hot with cheddar cheese sprinkled on top.

You may also add chives (from the top of the green onions), bacon pieces and sour cream. The soup recipe is ready to serve...nice ! Enjoy the soup hot !

Baked Potato Soup Video :

Cold Cucumber and Yogurt Soup

Cold Cucumber and Yogurt Soup 

Ingredients -

• 2 medium Cucumbers
• 1 1/2 cups Plain Yogurt
• 1/2 teaspoon Salt
• 1/4 teaspoon Dried Mint Flakes
• 1/8 teaspoon White Pepper
• Mint Sprigs

INSTRUCTIONS 

 1. Cut 6-8 thin slices from 1 cucumber, reserve for garnish. 

2. Cut remaining cucumber into ¾-inch chunks. 

3. Add ½ remaining cucumber chunks and ¼ cup yogurt to blender. 

4. Puree until smooth. Transfer to large bowl. 

5. Repeat process with remaining cucumber, salt, mint, and pepper, and 1-cup yogurt. 

6. Combine all soup and stir to combine. 

7. Refrigerate until cold. 

8. Serve in chilled bowls. Garnish with reserved cucumber slices and sprigs of fresh mint. Cool. Enjoy the Cold Cucumber and Yogurt Soup !!!

Cold Cucumber and Yogurt Soup Video :

Barbecued Bean Soup

Barbecued Bean Soup 

...a nice soup recipe to try ! Great ! 

 Ingredients -

• 1 pound Great Northern Beans, soaked overnight, drained and rinsed
• 3/4 cup chopped Onion
• 1/8 teaspoon Ground Black Pepper
• 1 1/2 to 2 pounds Beef Short Ribs
• 6 cups Water
• 2 teaspoons Salt, or to taste
• 3/4 to 1 cup Barbecue Sauce

Preparation: 

1. Combine great northern beans, onion, ground black pepper, beef short ribs, and water in a crockpot. 

2. Cook on low setting 10-12 hours. 

3. Remove the beef ribs. 

4. Trim meat from bones. 

5. Return meat to crockpot. 

6. Add salt and barbecue sauce. 

7. Cook on high setting for 30 minutes. The soup recipe of Barbecued Bean Soup is ready to serve...enjoy the soup ! Nice !

Barbecued Bean Soup Video:

Potato and Cheddar Soup

Potato and Cheddar Soup
Ingredients -

• 2 cups Water
• 2 cups peeled and cubed Red Potatoes
• 3 tablespoons melted Butter
• 1 small Onion, chopped
• 3 tablespoons All-Purpose Flour
• Salt and Pepper, to taste
• 3 cups Whole Milk
• 1/2 teaspoon White Sugar
• 1 cup shredded Cheddar Cheese
• 1 cup diced Ham

Preparation:

1. Add water and cubed potatoes to stockpot.
2. Bring to a boil over medium-high heat.
3. Reduce heat to medium and boil potatoes until tender, about 20 minutes.
4. Remove potatoes with slotted spoon to bowl.
5. Drain stockpot, reserving 1-cup potato water.
6. Stir in butter, chopped onion, and all-purpose flour.
7. Season with salt and pepper.
8. Stir in potatoes, reserved liquid, whole milk, white sugar, cheddar cheese, and diced ham.
9. Simmer 30 minutes, stirring frequently. Enjoy !

Cream of Pumpkin Soup

Cream of Pumpkin Soup

Ingredients -

• 1 (29 ounces) can Solid Pack Pumpkin
• 1 (14-1/2 ounces) can Chicken Broth
• 1/2 cup Cold Water
• 1/4 cup Brown Sugar, packed
• 1/2 teaspoon Ground Nutmeg
• 1/2 teaspoon Salt
• 1/8 teaspoon Pepper
• 2 cups Half-and-Half

Preparation:

1. Add solid pack pumpkin, chicken broth, cold water, brown sugar, ground nutmeg, salt, pepper, half-and-half to stockpot.
2. Stir to combine.
3. Bring to a boil over medium heat.
4. Reduce heat to low. Stir in half-and-half.
5. Simmer until heated through.
6. Serve hot. Enjoy !

Cream of Onion Soup

Cream of Onion Soup

Ingredients -

• 3 tablespoons Butter
• 2 tablespoons All-Purpose Flour
• 2 cups thinly sliced Vidalia or Sweet Onion
• 2 cups Whole Milk
• 2 cups Half & Half
• 1 teaspoon Coarse Salt
• 1/4 teaspoon Fresh Ground Black Pepper
• 1/8 teaspoon Nutmeg
• 1/8 teaspoon Paprika
• 4 tablespoons Parmesan Cheese (1 per bowl)
• 4 teaspoons chopped Parsley (1 per bowl)
• Croutons, browned in butter
• Worcestershire Sauce, for seasoning

INSTRUCTIONS

1. Add butter to stockpot. Melt butter over low heat.
2. Add all-purpose flour and cook several minutes, stirring constantly.
3. Add onions to stockpot. Sauté onions until soft, but not browned.
4. Stir in whole milk and half-and-half. Cover stockpot and simmer 10 minutes.
5. Stir in salt, pepper, nutmeg, and paprika.

To Serve:
1. Add 1 tablespoon Parmesan cheese and 1 teaspoon parsley to individual soup bowls.
2. Garnish with croutons.
3. Serve with Worcestershire sauce. Enjoy !

Bouillabaisse

Bouillabaisse

Ingredients -

• Shrimp Shells, Fish Bones from non-oily fish, thoroughly rinsed
• 9 cups Water
• 1 teaspoon Fennel Seeds
• Fresh Ground Black Pepper
• 10 Whole Sprigs Parsley
• 1 teaspoon Gray Sea Salt

For the soup base:

• 2 Large Onions, peeled and chopped into small bits
• 10 Garlic Cloves, peeled and crushed
• 2/3 cup Olive Oil
• 1 teaspoon Fennel Seed
• 1/2 cup Parsley, chopped very finely
• 1 teaspoon gray Sea Salt
• 1 large can Crushed Tomatoes
• 2 teaspoons Fresh Thyme Leaves
• 3 strips 1/2"x3" Orange Peel (absolutely no white pith)
• 3 Bay Leaves
• 2 teaspoons Fresh Ground Black Pepper
• 1 teaspoon Saffron
• 1 Jalapeno Pepper, seeded and finely chopped (use gloves)
• 1 pound Frozen Cod Fillets, defrosted
• 1 cup Dry White Wine
• a few splashes of Pernod

Just before serving add the fish (for example):

• 1 pound Haddock Fillets, cut into 8 serving pieces
• 1 pound Red Snapper, skin on, cut into 8 serving pieces
• 1 pound Shrimp, peeled, tails on
• 2 dozen Mussels, scrubbed and de-bearded

To serve:

• Baguette
• Rouille

INSTRUCTIONS

1. Add shrimp shells, fish bones to stockpot.
2. Stir in water, 1-teaspoon fennel seed, bay leaves, fresh ground black pepper, parsley sprigs, and salt.
3. Bring to a boil over medium high-heat. Reduce heat to medium and boil gently 30 minutes.
4. Strain the fish stock through fine strainer. Reserve stock. Set aside.
5. Add olive oil to stockpot over medium heat.
6. Sauté chopped onions, garlic cloves, fennel seed, chopped parsley and sea salt, until the onions are soft and translucent.
7. Stir in crushed tomatoes, fresh thyme leaves, orange peel, bay leaves, fresh ground black pepper, saffron, jalapeno pepper.
8. Simmer 20 minutes.
9. Stir in strained fish stock. Fold in cod. Cook 8 minutes until fish is opaque.
10. Remove bay leaves and orange peel and reserve.
11. Add soup to blender in small batches. Puree until smooth. Transfer batches to large bowl.
12. Transfer soup back to clean stockpot.
13. Stir in white wine, reserved bay leaves and orange peel.
14. Simmer 30 minutes.
15. Stir in Pernod.

To serve:

1. Make the rouille and toast the baguette slices earlier in the day.
2. Just before serving the soup, reheat until cooked through.
3. Add in fish and cook until fish is cooked through. Enjoy !

Easy Bean Soup Recipe

Easy Bean Soup Recipe

Ingredients -

• 1 (16 ounces) package Dry Navy Beans {2 1/3 cups}
• 6 cups Water
• 8 cups Water
• 1 1/2 pounds Ham Shank
• 1 cup chopped Onions
• 1/4 cup chopped Fresh Parsley
• 1 teaspoon Salt
• 1 teaspoon Basil Leaves
• 1/2 teaspoon Pepper
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon Oregano Leaves
• 2 cloves Garlic, minced
• 1 Bay Leaf
• 2 cups thinly sliced Carrots
• 1 cup chopped Celery
• 1/2 cup Dry Instant Mashed Potato Flakes

INSTRUCTIONS:
Wash and sort beans. In 5-quart Dutch oven, combine beans and 6 cups water. Bring to a boil. Reduce heat; simmer uncovered for 2 minutes. Remove from heat. Cover and let stand 1 hour; drain. Add 8 cups water, ham shank, onions, parsley, salt, basil, nutmeg, oregano, garlic, and bay leaf. Bring to a boil. Reduce heat. Cover; simmer 1 1/2 hours or until beans are tender. Remove from heat. Remove meat from bone; cut into bite-size pieces. Return meat to soup. Stir in carrots, celery, and potato flakes until blended. Return to heat. Cover; simmer an additional 20 to 30 minutes or until carrots and celery are crisp-tender. Remove bay leaf. The soup recipe of bean is ready to serve...nice ! Enjoy it for appetizers.....!
baked-potato-soup.

Chicken and Vegetable Bean Soup

Chicken and Vegetable Bean Soup Recipe

Ingredients :

• 1 cup Dry Great Northern Beans, rinsed and drained
• 6 cups Water
• 1 cup chopped Onion
• 1 medium Fennel Bulb, trimmed and cut into 1/2-inch pieces
• 2 medium Carrots, chopped
• 2 cloves Garlic, minced
• 2 tablespoons snipped Fresh Parsley
• 1 teaspoon Dried Rosemary, crushed
• 1/4 teaspoon Pepper
• 4-1/2 cups Chicken Broth
• 2-1/2 cups shredded or chopped Cooked Chicken
• 1 (14-1/2-ounces) can diced Tomatoes, undrained

Instructions:
1. In a large stockpot, combine 6 cups water and dry great northern beans.
2. Bring to a boil. Reduce heat to low.
3. Simmer 10 minutes, uncovered.
4. Remove from heat, cover stockpot, and let stand for 1 hour.
5. Drain and rinse beans.
6. In crockpot, add onion, fennel, carrots, garlic, parsley, rosemary, and pepper.
7. Add beans on top of vegetables.
8. Pour chicken broth over beans.
9. Cover crockpot.
10. Cook on low setting 8-10 hours.
11. Stir in chicken and tomatoes.
12. Increase to high heat. Cook 30 minutes longer.
The soup recipe is ready to serve....enjoy the soup !
easy-bean-soup-recipe.