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