Iced Honeydew and Gewurztraminer Soup

Time 15 minutes
Yields Serves 6
Iced Honeydew and Gewurztraminer Soup
(Gary Friedman / Los Angeles Times)

Cut the honeydew in half. Cut each half into quarters and cut away the rind. Cut the honeydew into cubes (you’ll need about 7 cups).


Puree the honeydew in a blender until smooth, working in batches if necessary. Pour the puree into a bowl. Stir in the mint and wine.


Divide the soup among 6 chilled bowls and top with a dollop of yogurt. Serve the soup by placing the bowls onto plates lined with crushed ice, setting the bowls into the ice.

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