Chilled cantaloupe & strawberry soup

9

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
  • 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.