Chilled Cantaloupe Soup with Cardamom

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein and creaminess while reducing calories.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a lower-glycemic sweetener.

Start with a ripe cantaloup and wash it thoroughly with a vegetable brush.

Cut the cantaloup in half crosswise.

Remove the seeds with a spoon.

Choose one half to be the serving bowl and cut it flat for stability.

Scoop out the flesh of the cantaloup using a spoon or a pomme parisienne apparatus.

Cut the other half into wedges, remove the skin, and cut into large chunks.

Taste the cantaloup to check for sweetness and adjust sugar accordingly.

Place the pulp into a blender and add 1 cup of cold Perrier.

Add half of the lime juice and half of the sugar to the blender and blend until smooth.

Grind whole cardamom pods in a spice grinder and pass through a sieve to remove shells.

Add about half a teaspoon of cardamom powder to the blender and process again.

Chill the soup for at least 1 hour until completely cold.

Taste the soup again and adjust sweetness with the remaining lime juice and sugar if needed.

Serve the soup in bowls or the cantaloup shell, adding melon balls and plum slices for decoration, and garnish with fresh mint.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens