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Recipe details
Chilled Yellow Melon and Blueberry Soup with Mascarpone
A chilled, smooth yellow-melon and blueberry soup blended with lemon, honey, and water, strained, and finished with a cool mascarpone swirl and fresh blueberries.
≈ 37 kcal/100 g · ≈ 110 kcal/serving
10 minEasyFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
yellow melon, peeled and seeded, diced180 g
fresh blueberries60 g
mascarpone, fresh spread45 g
lemon juice15 ml
honey10 g
cold water30 ml
Cookware and utensils
Blender
Fine-mesh sieve
Serving bowl
Directions
01
Put the diced melon, 40 g of the blueberries, lemon juice, honey, and cold water into a blender.
Products
yellow melon, peeled and seeded, diced — 180 g; fresh blueberries — 60 g; lemon juice — 15 ml; honey — 10 g; cold water — 30 ml
Action
Combine
Time
1 min
Temperature
Cold
02
Blend until completely smooth.
Products
yellow melon, peeled and seeded, diced — 180 g; fresh blueberries — 60 g; lemon juice — 15 ml; honey — 10 g; cold water — 30 ml
Action
Blend
Time
2 min
Temperature
Cold
03
Pour the blended soup through a fine-mesh sieve into a serving bowl.
Products
yellow melon, peeled and seeded, diced — 180 g; fresh blueberries — 60 g; lemon juice — 15 ml; honey — 10 g; cold water — 30 ml
Action
Strain
Time
2 min
Temperature
Cold
04
Stir the mascarpone with 1 tablespoon of the strained soup until smooth.
Products
mascarpone, fresh spread — 45 g; yellow melon, peeled and seeded, diced — 180 g; fresh blueberries — 60 g; lemon juice — 15 ml; honey — 10 g; cold water — 30 ml
Action
Loosen
Time
2 min
Temperature
Cold
05
Spoon the mascarpone mixture over the soup and swirl it lightly with the remaining blueberries.
