- 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.
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.
Protein 3.4 g
Carbohydrates 25.3 g
Fat 4.9 g
Fibre 2.3 g
Sodium 145 mg