Cantaloupe Soup

  • 2 lb ripe cantaloupe, peeled, seeded, and cut into 1-inch pieces (3 cups)
  • 3 to 4 tablespoons fresh lemon juice
  • 3/4 cup chilled sparkling apple cider (nonalcoholic)
  • 1/8 teaspoon Madras curry powder

Garnish: Madras curry powder; lemon slices

Purée cantaloupe with 3 tablespoons lemon juice in a blender until very smooth approximately 2 minutes. Transfer to a bowl and stir in cider and curry. Season with salt and additional lemon juice to taste. Serve immediately, at room temperature.


Sorry, comments are closed for this post.