Chilled Cantaloupe & Strawberry Soup
This ginger-flavoured soup is fabulous to begin a weekend brunch. While it works with light sour cream, you’ll get a better texture if you use regular.
Yields: 4 cups
Ingredients:
- 2 medium-size very ripe cantaloupes, about 2 lbs (1 kg) each
- 1/2-1 cup/125-250 mL sour cream
- 1/2 cup thickly sliced strawberries
- 1 tsp/5 mL grated fresh ginger OR
- 1 tbsp/15 mL finely chopped fresh ginger
- 1-2 tsp/5-10 mL freshly squeezed lime juice
- Fresh mint leaves (optional)
- Fresh sliced strawberries (optional)
Instructions:
- Cut cantaloupes in half. Remove and discard seeds. Cut into wedges, then slice close to peel to remove fruit. Cut into large chunks. (You should have about 7 cups/1.75 L.)
- Place cantaloupe chunks, 1⁄2 cup (125 mL) sour cream, strawberries, ginger and 1 teaspoon (5 mL) lime juice in bowl of a food processor or blender. Work in batches, if necessary. Blend until smooth. Taste and stir in additional sour cream and remaining lime juice, as needed.
- Refrigerate at least until cold, from 2 to 4 hours or up to 2 days. Chill soup bowls in the freezer or the refrigerator. Ladle soup into chilled bowls, then garnish with mint leaves and strawberry slices, if you like.
Nutritional Facts per 1-cup (250 mL) serving:
3.4 g protein, 0.7 mg iron, 4.9 g fat, 63 mg calcium, 253 g carbohydrates, 2.3 g fibre, 37 mg sodium, 145 calories
