Chilled Cardamom Cantaloupe Soup
his delightful Chilled Cardamom Cantaloupe Soup is a refreshing treat, perfect for hot weather or as a unique appetizer. The sweet, fragrant cantaloupe is blended with the warm, aromatic spice of cardamom, creating a wonderful contrast. A hint of lime juice adds a tangy kick, while the fresh mint and strawberry garnish provide a burst of freshness. Served cold, this unusual soup will surely impress your guests with its unexpected and delightful flavors.
Servings: 4
Ingredients
- 1 large Cantaloupe melon, ripe and thoroughly washed
- 1 cup sugar
- 1 cup Perrier water
- Juice of 1 lime
- 8 cardamoms, ground and sieved
- 2 small red plums or strawberries, sliced for garnish
- 0.25 cup whole fresh mint
Instructions
- Food Safety Warning! Before cutting fresh Cantaloupe, thoroughly wash and brush the whole Cantaloupe with running water using a clean produce brush. Place the melon on a clean cutting board, plate, or other surfaces with the cut end facing down. With a clean knife, cut the melon from the blossom end to the stem end. Wash the knife with clean running water and set aside. Gently scrape out the seeds with a clean spoon.
- Use one half and make round Cantaloupe balls using a melon-baller and reserve the balls. Scrape the rest of the pulp and reserve. Cut, peel and cut into chunks the other half.
- Transfer Cantaloupe (except balls) to a blender or food processor. Add sugar, lime juice, and cardamom, and blend until smooth. Stir in the Perrier water and refrigerate until cold.
- Before serving, taste and adjust seasoning if necessary with more sugar, cardamom, and lime juice. Garnish with strawberry slices and mint leaves.