Chilled Cantaloupe Soup with Fresh Ginger

Friday, July 1, 2016

There is nothing more refreshing than a cold soup in the summer. It can be served as a first course or as the main course for a simple supper when it is just too hot to cook or put much effort into a meal. Soups are also handy because you can make them ahead of time so all you need to do is spoon it up when you are ready to eat.

Another wonderful thing about making cold soups in the summer is all the abundance of fresh produce so the soups can be made of vine ripened seasonal fruits and vegetables. We live in the land of Rocky Ford Cantaloupe. There is nothing more juicy or sweet. They make a great cold soup and a healthy summer meal.

Cantaloupe Soup with Fresh Ginger

1 cantaloupe, ripe and large, skin pre-washed before cutting
1 tablespoons ginger, grated
2 teaspoons orange zest, freshly grated
1 teaspoon honey
1 cup nonfat Greek yogurt, plain (Chobani)
⅔ cup orange juice
1 tablespoon lemon juice
Mint for garnish
Lemon zest for garnish

1. Place cantaloupe, ginger, orange zest and honey in a food processor or blender and puree.
2. Add yogurt and blend until smooth.
3. Next add the orange and lemon juice. Pulse just until blended.
4. Pour into a bowl, cover and place in the refrigerator for at least 1 hour.
5. Serve when ready and garnish with fresh mint and lemon zest.

Serves 4 - 6 (1 cup for 1st course serving; 1 ½ cup for meal serving). Calories: 100 per 1 cup.

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