Ruth Andrewson of Leavenworth, Washington knows how to keep her cool on hot days...she just whips up this delightfully delicate cold soup. With only three ingredients, it's the perfect way to start a summertime supper when unexpected guests drop in.
- 3 cups cubed honeydew
- 1/2 cup white grape juice
- 1 tablespoon sugar
- In a blender, combine all ingredients; cover and process until smooth. Transfer to a bowl. Cover and refrigerate until chilled. Yield: 3 servings.
Originally published as Honeydew Soup in Quick Cooking July/August 2001, p57
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