Soup
Chilled Cantaloupe & Raspberry Soup

This recipe was inspired by Janet Marler, Lock Haven, PA (USA) and was featured on "You're the Chef" episode #307. Buy this episode from WVIA.

Yield: one quart

Ingredients:

1 each	large ripe cantaloupe, peeled, scooped and chopped
1 1/2 c.	granulated sugar (varies with the sweetness of the melon)
1 1/2 pt.	fresh raspberries, puréed and strained, pips removed
3/4 c.	plain yogurt
3/4 c.	sour cream
3/4 c.	dry white wine
4 tsp.	fresh mint leaves, washed, for garnish
1/2 pt.	fresh raspberries, for garnish

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Procedure:
Purée the cantaloupe and sugar in small batches in a food processor until smooth and sugar dissolves.

Transfer to bowl, whisk in yogurt, sour cream, raspberry purée and wine. Chill for 2 hours minimum, covered in the refrigerator.

Chill serving bowls. This can be garnished with additional yogurt or sour cream, whole fresh mint leaves and fresh raspberries.