Chilled Cantaloupe Soup With Tarragon Syrup Recipes

CHILLED CANTALOUPE SOUP

Steps:

• Cut the melon in half and remove all the seeds and fibers. Slice into 8 slices and peel.
• Cut into 1/2-inch cubes and place in a large bowl.
• Add the orange juice, yogurt, honey and white wine vinegar. Puree with an immersion blender or in a food processor or blender in batches until smooth.
• Adjust sweetness with honey and add a pinch of salt to taste. Serve garnish with orange slices and basil or mint sprigs.

CHILLED CANTALOUPE SOUP WITH TARRAGON SYRUP

Steps:

• Make the soup: Working in 2 batches, puree cantaloupe, sour cream, honey, lemon juice, and salt in a blender until smooth. Press through a fine sieve into a bowl. Refrigerate until cold, about 1 hour.
• Make the syrup: Bring sugar and 3/4 cup water to a boil in a saucepan, stirring until sugar has dissolved. Boil until syrup has reduced to 2/3 cup, about 7 minutes. Remove from heat; add tarragon. Transfer to a bowl; refrigerate until cold, 1 hour.
• Puree syrup, tarragon, and lemon juice in a blender until smooth. Refrigerate until ready to use; stir just before serving.
• Divide soup among bowls. Drizzle with tarragon syrup; garnish with cantaloupe wedges and tarragon sprigs.

COLD CANTALOUPE SOUP

Steps:

• Cut cantaloupe in 1-inch chunks. Place about 1/4 of them in a blender and process at high speed until puréed. Once you have a purée, gradually add remaining melon, processing until the mixture is smooth.
• Add lime juice and blend briefly. Season with salt to taste and blend again.
• Refrigerate until ready to serve, or serve at once. Divide soup among 6 soup plates and drizzle a little balsamic vinegar in a circular or squiggly pattern on top of each.

CHILLED CANTALOUPE SOUP

Steps:

• Peel, seed, and cube the cantaloupe.
• Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth. Transfer to large bowl. Stir in lime juice, cinnamon, and remaining orange juice. Cover, and refrigerate for at least one hour. Garnish with mint if desired.

COLD MELON SOUP WITH TARRAGON AND DRY SHERRY

Steps:

• Split melons in half, root end down. Put juice and seeds in a fine sieve set over a bowl. There should be about 1/3 cup of juice. Set aside.
• Using a melon-ball scoop, cut out 12 balls from each melon half. Set aside. Using a large spoon, remove remaining flesh, and place it in the container of a blender. Add reserved juice and sherry. Puree until very fine. Place mixture in a bowl, and season with salt and pepper to taste.
• To serve, stack 12 melon balls in the center of each of four soup plates, forming a pyramid. Divide soup evenly around melon balls. Place a sprig of tarragon on top. Chop remaining tarragon, and sprinkle around edges of soup.

CHILLED CANTALOUPE SOUP

Steps:

• Set aside about 2 cups of the melon chunks and place the rest in a food processor or blender. Process until smoothly pureed, then add the juices, nectar, and spices. Process again until thoroughly blended. Transfer the mixture to a serving container.
• Cut the reserved melon chunks into 1/2-inch dice and stir them into the soup. Cover and chill for an hour or so before serving. Garnish each serving with some berries and 2 or 3 mint leaves, if desired.
• Nutrition Information
• Per serving:
• Calories: 148
• Total fat: 1g
• Protein: 2g
• Fiber: 3g
• Carbohydrate: 37g
• Cholesterol: 0mg
• Sodium: 24mg