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