Melon Soup Recipe | PBS Food

by Chef Amy Goldman Melon soup with assorted melon "confetti"


Yield: Makes 4 to 6 servings



  • 6 lbs. of melon of your choice
  • 2 cups orange juice
  • 2 tablespoons fresh lime juice
  • 2 cups finely minced assorted melons for garnish


  1. Slice melons of your choice in half and scoop out the seeds, then scoop or cut the fruit out of its rind and place it in a food processor or blender.
  2. Add the orange juice and lime juice, and puree until smooth.
  3. Finely mince pieces of assorted melons to create a colorful "confetti" and sprinkle it over each bowl of soup as a tasty garnish.


This segment appears in show #2718. For more information about melons and all their many refreshing varieties, see Melons for the Passionate Grower, by Amy Goldman (2002).
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