Thursday, August 18, 2011

Chilled Cantaloupe Soup

Gardening friends were kind enough to share some of their extra home-grown cantaloupes with me, thus the opportunity to try out some more cantaloupe recipes!  In place of the sour cream, I used my homemade yogurt that had been strained overnight in a coffee filter, resulting in a product very similar to sour cream.  Since I used dairy products from grass-fed cows, this was yummy and healthy!

Source:  Tea Cozy Cooking cookbook

3 c. cubed, peeled and de-seeded cantaloupe
1/2 c. sour cream, plus dollop for garnish
1 1-1/2 c. heavy cream (to thin to desired consistency)
1 T. sugar, or to taste
1/2 t. cinnamon, or to taste
garnish:  fresh mint springs

Combine all ingredients and puree in food processor, blender or with hand-held blender until smooth.  Cover and chill.  Serve soup when thoroughly chilled.  Garnish with dollop of sour cream and a spring of fresh mint.

Yields:  4 1/2 cups

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