Creamy Chilled Cantaloupe Soup| Christy Rost
- 1 ripe medium cantaloupe
- 1/4 cup orange juice
- 1/2 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.