Sunday, May 19, 2013
If you haven't tried a cool and refreshing fruit concoction, you don't know what you're missing. This cantaloupe soup has plenty of appeal and is great any time of day.
At a glance
1 tsp. ground ginger
1/4 tsp. nutmeg
1/2 cup fat-free sour cream, plus 4 tsp. more for garnish
Cut cantaloupes in half. Remove seeds. With a spoon or melon baller, remove fruit from flesh. Refrigerate rinds to use as soup "bowls." Put melon into blender with sour cream. Blend to a creamy consistency. Refrigerate for at least an hour to chill soup and let flavors blend. Pour soup into melon bowls and swirl in a teaspoon of sour cream as a garnish.