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Add a photoServings: 6
Ingredients
- 1 x cantaloupe - (abt 3 1/2 lbs)
- 3 x peaches divided
- 1 x vanilla bean
- 2 Tbsp. sugar Juice of 1/2 lemon
- 1/2 c. raspberries, blueberries or possibly fresh currants Mint sprigs
Directions
- Cut the cantaloupe in half and throw away the seeds. Using a melon baller, make melon balls with most of the flesh. You will have about 4 c. of melon balls. Set these aside to use as a garnish.
- Cut out the rest of the melon flesh and transfer it to a blender. Peel and pit 1 peach. Slice it into chunks and add in them to the blender.
- With a sharp knife, split the vanilla bean lengthwise and scrape out the seeds; add in them to the mix in the blender. Add in the sugar and lemon juice to the blender. Puree till well blended. Strain the melon mix through a sieve to remove any small lumps of fruit. You will have about 1 1/2 to 2 c. of soup. (You can make the soup up to a day in advance. Keep it chilled in the refrigerator.)
- Just before serving, peel and pit the remaining 2 peaches. Slice each half into 4 wedges.
- Divide the melon soup among 6 chilled shallow soup bowls. Arrange the reserved melon balls in the middle. Surround the melon balls with the peach wedges. Dot with berries or possibly currants. Garnish with sprigs of mint. Serve immediately.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 6 servings | |
| Calories 49 | |
| Calories from Fat 3 | 6% |
| Total Fat 0.33g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 277mg | 8% |
| Total Carbs 11.87g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 10.16g | 7% |
| Protein 1.17g | 2% |
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