0
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
fresh sliced strawberries, optional
Cut cantaloupes in half. Using a spoon, 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 teaspoon (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, as needed.
Refrigerate at least until cold, from 2 to 4 hours or up to 2 days. Chill soup bowls in the freezer or the refrigerator. Ladle soup into chilled bowls, then garnish with mint leaves and strawberry slices, if you like.
Calories 145, Protein 3.4g, Carbohydrates 25.3g, Fat 4.9g, Fibre 2.3g, Sodium 37mg.
This soup, flavoured with a wisp of fresh ginger, is fabulous to begin a weekend lunch or brunch party. While it works with light sour cream, you'll get a better texture with regular.