Chilled Melon-Pepper Soup with BACARDI 8 Glazed Shrimp

Cooking Recipes Catalogue

Spicy chilled melon soup is served with sweet grilled shrimp, both of which are spiked with premium BACARDI® 8 Rum.

INGREDIENTS (for 6 servings):


  • Soup Directions: In a blender, pure yellow peppers, cantaloupe, scallions, hot red pepper, Minute Maid Orange Juice, BACARDI® rum, lime juice and salt.
  • Strain the soup through a sieve into a bowl and stir in yogurt.
  • Cover and refrigerate until cold, at least two hours and up to 24 hours.
  • Shrimp and Serving Directions: Light charcoal fire or preheat stovetop grill pan. Thread shrimp onto skewers.
  • Combine rum, honey and salt into a small bowl. Grill shrimp 30 seconds per side. Brush generously with glaze and grill one minute longer.
  • Ladle cold soup into six chilled soup bowls. Garnish each bowl with three hot grilled shrimp and serve.

  • Goes well with the Tropical Snowball.