Christy Rost
celebrating home and family

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.

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