Chilled cantaloupe & strawberry soup
14
- Prep Time10 min
- Total Time10 min
- Makes4 cups (1 L)
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
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 3.4g, Carbohydrates 25.3g, Fat 4.9g, Fibre 2.3g, Sodium 145mg.
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.
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