Fruit Soups

(Page 4 of 4)

May/June 1989
By Coral Taylor  
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Minted Cantaloupe Soup
2 1/2 cups peeled, seeded and chopped cantaloupe
1 1/2 teaspoons chopped fresh mint leaves, or 1/2 teaspoon dried
1 1/2 tablespoons sugar
3 tablespoons plain yogurt
1/4 cup dry white wine
Mint sprigs for garnish, if desired

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In a food processor or blender, puree the cantaloupe with the chopped mint and sugar until the sugar is dissolved. Transfer the puree to a bowl, and whisk in the yogurt and wine. Chill well. Garnish each serving with a mint sprig, if desired.

Summer Gazpacho
2 medium cantaloupes, peeled, seeded
and cut up
2 large cucumbers, peeled, seeded and
cut up (reserve 1/2 cucumber, and
chop it for garnish)
1 cup plain yogurt
1/4 cup chopped fresh basil or mint
I tablespoon snipped chives
2 large tomatoes

Place the cantaloupe and cucumbers in a food processor or blender, and put until smooth. Transfer the puree to a bowl, and whisk in the yogurt, basil and chives. Peel, seed, and chop the tomatoes, and stir them into the soup. Chill well.

Two-Color Soup
1 cantaloupe, peeled, seeded and cut up
1 small honeydew, peeled, seeded and cut up
1/4 cup orange juice
3 tablespoons fresh lime juice
1/4 cup white wine, divided
2 tablespoons sugar, divided

Place the cantaloupe, orange juice, half the white wine and half the sugar in a blender or food processor, and puree. Set aside in separate bowl. Place the honeydew, lime juice, remaining wine and remaining sugar in a blender or food processor, and puree. Set aside in separate bowl. Refrigerate both purees separately.

To serve, place the purees into separate pitchers or measuring cups. With one in each hand, simultaneously pour the two purees down opposite sides of each serving bowl. Barring deliberate sabotage, the purees will remain separate while being served and eaten.

MINTED CANTALOUPE SOUP RECIPE REPRINTED WITH PERMISSION FROM THE BEST OF GOURMET 1986. COPYRIGHT © 1986, BY CONDE NAST BOOKS: CANTALOUPE AMARETTO SOUP RECIPE FROM NEW RECIPES FROM MOOSEWOOD RESTAURANT. © 1987 BY VEGETABLE KINGDOM, INC., PUBLISHED BY TEN SPEED PRESS, BERKELEY, CA.

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