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Spring into Summer with this refreshing Chilled Melon Soup from Chef Arvin

Last updated 6 years ago

Chilled Melon Soup with Beet Juice Geele and Avocado Mousse

For Beet Gelee

2 large red beets

1 quart of water

½ cup of red wine vinegar

1 bay leaf

½ cup of sugar

5 Gelatin leaves or 2 pkg of powder gelatin


Wash beet thoroughly and place in pot with all ingredients except gelatin

Bring beets to a boil and then turn heat down to a gentle simmer

Cook until inserted knife goes into beets easily

Remove and let cool, Strain cooking liquid and reserve

Remove skin from beets and dice into large dice

Place beets into blender and blend whilst adding reserved liquid

Blend until smooth and strain and gently heat

Add gelatin to ¼ cup water to soften, add softened gelatin to heated beet mixture and pour into a square bowl and refrigerate for a minimum of 2 hours

Cut into squares

Avocado Mousse

2 ripe avocados

4oz Mascarpone

Juice of 1 lime

Salt and pepper to taste


Combine all ingredients in mix well ( a food processor will work great here)

Make sure mixture is smooth

Refrigerate until needed

Melon Soup

1 Cantaloupe peeled and dice into chunks

Juice of 1 lemon

½ cup of sour cream

Salt and pepper to taste


Place all ingredients in a blender and blend until smooth

Add splash of water to get blender going

Chill soup for at least 1 hour

Garnish with beet geele and avocado mousse

Add a piece of chervil for color


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