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CANTALOUPE SOUP RECIPE

2 years ago

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 CANTALOUPE SOUP AND CRÈME FRAÎCHE
When you buy fruit at the peak of its season, not only is it cheaper, but you don’t have to do much to it to bring out its best. This recipe shows how simple a fruit dish can be—just melon, sugar syrup, and grapes. To check if a melon is ripe, sniff it near the stalk: a ripe melon will smell sweet.
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Servings
MetricUS Imperial
Ingredients
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Instructions
  1. Cut the melon in half, scoop out the seeds, then cut the fruit away from the rind in chunks. Place in a food processor with the lemon juice and simple syrup, and process until smooth. Chill for 3–4 hours.
  2. Spoon the soup into 4 chilled glass bowls, top with the crème fraîche and grapes, garnish with the mint, and serve.
HOW TO MAKE SIMPLE SYRUP
  1. Boil ¾ cup water with ¼ cup sugar for 5 minutes, stirring to dissolve the sugar, then allow to cool. You can add any flavors you like during cooking—a strip of lemon rind, a chunk of ginger, or a star anise would all work beautifully here.

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