s CHILLED CANTALOPE & STRAWBERRY SOUP *****
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s CHILLED CANTALOPE & STRAWBERRY SOUP *****
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Ingredients
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Instructions *** 7-25-21 excellent, joellyn made this on a rainy day, added 1 t salt *** PREP TIME 10 min MAKES 4 cups (1 L) * PLUS Refrigeration Time: 120 minutes Chilled cantaloupe & strawberry soup Andreas Trauttmansdorff Ingredients 2 medium, very ripe cantaloupes , about 1-kg each 1/2 to 1 cup sour cream 1/2 cup thickly sliced strawberries 1 tsp grated fresh ginger , or 1 tbsp finely chopped fresh ginger 1 to 2 tsp freshly squeezed lime juice (used 2 limes) fresh mint leaves , optional fresh strawberries , sliced (optional) Instructions Cut cantaloupes in half. Remove and discard seeds. Cut into wedges, then slice close to peel to remove fruit. Cut into large chunks. (You should have about 7 cups/1.75 L.) Place cantaloupe chunks, 1/2 cup (125 mL) sour cream, strawberries, ginger and 1 tsp (5 mL) lime juice in bowl of a food processor or blender. Work in batches, if necessary. Blend until smooth. Taste and stir in additional sour cream and remaining lime juice, if you wish. Refrigerate just until cold, 2 to 4 hours, or up to 2 days. Chill soup bowls in the freezer or refrigerator. Ladle soup into chilled bowls, then garnish with mint leaves and more sliced strawberries. Nutrition (per serving) Calories 37, Protein 3.4 g, Carbohydrates 25.3 g, Fat 4.9 g, Fibre 2.3 g, Sodium 145 mg. This ginger-flavoured soup is fabulous to begin a weekend brunch. And while it works with light sour cream, you’ll get a better texture if you use regular. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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