Chilled Cantaloupe Soup
Serves 4 to 6
Fruit soups are a lovely addition to meals on hot summer days, either as a small first course or a nontraditional dessert. The key to a memorable melon soup is perfectly ripe, luscious, sweet melons. Although the recipe specifies cantaloupes (these are generally the easiest to find), honeydews, Galias, or Sharlyns make wonderful substitutes.
2 medium cantaloupes, peeled, seeded, and coarsely chopped
1/4 cup fresh lime juice
1/2 cup sweet white vermouth or sauterne
1-1/2 tablespoons candied ginger, chopped
2 tablespoons Ginger Syrup
1/3 cup crème fraîche or heavy (whipping) cream
Freshly grated nutmeg
Fresh mint sprigs, as garnish
Purée the cantaloupe and lime juice in a food processor or blender until very smooth. Transfer the melon purée to a medium-sized bowl and add the vermouth, candied ginger, ginger syrup, and crème fraîche, stirring to blend.
Taste and adjust seasoning as desired. If not sweet enough, add sugar or honey to taste. Refrigerate the soup, covered, at least 4 hours. Serve in chilled bowls, sprinkle each serving with nutmeg, and garnish with sprigs of mint.
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