Recipe: Chilled Cantaloupe Soup

Every Thursday on the Good Food Blog we share a recipe from our archives.

Diane Rossen Worthington is the author of The Cuisine of California. She first shared this recipe for Chilled Cantaloupe Soup on June 14, 2003.

Chilled Cantaloupe Soup

Serves 4-6

2 cantaloupes (about 4 pounds)

Grated zest of 1 orange

Juice of 1 orange

1 teaspoon grated fresh ginger

1 tablespoon finely chopped fresh basil

2 tablespoons sweet white vermouth

1/4 teaspoon salt

1/4 teaspoon finely ground black pepper

1/2 cup sour cream or creme fraiche

For garnish:

2 tablespoons sour cream

6 fresh basil leaves

1. Cut melons in half and remove seeds.- Scoop out 6 tiny balls from melon 1 melon half for garnish.

1. Remove skin from melons and cut flesh into small chunks.

1. Combine cantaloupe, orange zest, orange juice, ginger, and basil with vermouth, salt, and pepper in a lender or a food processor fitted with the steel blade.- Puree until fine. Add sour cream and blend.

1. Strain soup into a large bowl and taste for seasoning.- Refrigerate 4 hours before serving.

1. Serve in chilled bowls and garnish with sour cream, cantaloupe balls, and basil leaves.

May be kept up to 8 hours in refrigerator. Serve cold.