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Chilled Cantaloupe Soup with Tarragon Syrup

Recipe information

  • Yield

    serves 6

Ingredients

For the Soup

1 large ripe cantaloupe (about 4 pounds), seeds and rind removed, cut into chunks, plus thin wedges for garnish
1/4 cup sour cream
2 tablespoons honey, or to taste
4 teaspoons fresh lemon juice
Pinch of coarse salt

For the Syrup

3/4 cup sugar
4 sprigs tarragon, plus more for garnish
1 teaspoon fresh lemon juice

Preparation

  1. Step 1

    Make the soup: Working in 2 batches, purée cantaloupe, sour cream, honey, lemon juice, and salt in a blender until smooth. Press through a fine sieve into a bowl. Refrigerate until cold, about 1 hour.

    Step 2

    Make the syrup: Bring sugar and 3/4 cup water to a boil in a saucepan, stirring until sugar has dissolved. Boil until syrup has reduced to 2/3 cup, about 7 minutes. Remove from heat; add tarragon. Transfer to a bowl; refrigerate until cold, 1 hour.

    Step 3

    Purée syrup, tarragon, and lemon juice in a blender until smooth. Refrigerate until ready to use; stir just before serving.

    Step 4

    Divide soup among bowls. Drizzle with tarragon syrup; garnish with cantaloupe wedges and tarragon sprigs.

  2. FIT TO EAT RECIPE

    Step 5

    (Per serving)

    Step 6

    Calories: 173

    Step 7

    Fat: 2g

    Step 8

    Cholesterol: 7mg

    Step 9

    Carbohydrate: 40g

    Step 10

    Sodium: 44mg

    Step 11

    Protein: 1g

    Step 12

    Fiber: 1g

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsCold SoupSoupSoup/StewCantaloupeMelonFruitTarragonHerbs & SpicesStarterDinnerLunchNut FreeGluten FreeVegetarianMake AheadBlenderCookbooks
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