Restaurant Recipes

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

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  • 1 small ripe honeydew melon, cut into 1-inch pieces
  • 1 ripe cantaloupe melon, cut into 1-inch pieces
  • 1/2 tablespoon orange flower honey
  • Juice of 1 1/2 limes
  • Juice from 1 tablespoon grated ginger
  • 1/2 cup sour cream or plain yogurt
  • 1 cup dry champagne
  • 1/8 teaspoon salt
  • Mint sprigs for garnish

Won Ton Frizzles

  • Won ton skins, sliced thin and fried or baked until crisp
  • 1 tablespoon powdered sugar for dusting


  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.


Hacienda del Sol, Tucson, Arizona

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