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Soup
Chilled Cantaloupe & Raspberry 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
 


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.

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