Print Recipe

Hacienda del Sol Arizona Summer
Melon Champagne Soup with
Ginger, Honey and Lime Crema



Won Ton Frizzles


  1. In a mixing bowl, combine yogurt, 1/2 tablespoon honey and juice of 1/2 lime. Whisk together and refrigerate until needed.
  2. Peel, seed and dice one small honeydew melon and place in the blender. Season with salt and the juice from 1/2 lime. (If the melon is not ripe enough, sweeten with a small amount of honey.) Pulse process the melon mixture until somewhat smooth. Continue to process using the puree setting for 1 minute or until the melon is very smooth. Transfer the melon soup to a Tupperware bowl and refrigerate until use.
  3. Repeat the same process with the cantaloupe and store separately.
  4. Chill the soup mixture for at least 2 hours prior to serving.
  5. Place four soup bowls in the freezer for 1 hour prior to serving.
  6. Place fried won ton strips on a plate and dust with the powdered sugar.
  7. Whisk 1/2 cup dry Champagne into each of the soups.
  8. Ladle 4 ounces of the soup simultaneously into the frozen soup bowls.
  9. Spoon a small amount of the Honey and Lime Crema over the soup just off center.
  10. Mound a small amount of the Won Ton Frizzles in the center and finish the garnish with a mint sprig.
  11. Serve very cold.

Source: Hacienda del Sol, Tucson, Arizona


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.