Creamy Chilled Cantaloupe Soup
Christy Rost
| Ingredients: | |
|---|---|
| 1 | ripe medium cantaloupe |
| ¼ | cup orange juice |
| ½ | cup low-fat vanilla yogurt |
| 1 | cup whipping cream |
| 1 | tablespoon honey |
| mint leaves for garnish | |
| sour cream or pureed cantaloupe for garnish | |
Peel, seed and slice cantaloupe into 1-inch pieces. In a blender, place half of cantaloupe pieces and the orange juice. Puree until smooth. Add remaining cantaloupe; puree.
Add yogurt, whipping cream and honey, pureeing between each addition. Refrigerate soup at least 1 hour, or until cold.
To serve, whirl soup in blender just to mix; then pour chilled soup into bowls. Top with a dollop of sour cream or a bit of pureed cantaloupe. With a knife, gently swirl into soup. Garnish with a sprig of mint.
Category: Soups