The Big Chill

2 Jul

Last week I was gifted “The Summer Book” cookbook written by Susan Branch as a birthday present from my mother (who gifts me cookbooks with every single opportunity). I get it Mom. You really want me to cook. Nevertheless I was thrilled to have it and immediately flipped the book open to see what I could whip up. This chilled cantaloupe soup instantly caught my eye. One; with only four ingredients it seemed simple as heck and two; the subtitle stated “Gorgeous Color” and lately I have been on quite the colorful kick.

Cantaloupe Soup – Serves 4

  • 1 large, ripe cantaloupe
  • 1 cup fresh orange juice
  • ½ cup plain yogurt
  • 1 tbsp fresh lime juice

Cut cantaloupe in half, remove seeds, scoop out flesh and put it into a blender along with all other ingredients. Blend till smooth. Chill well, garnish with borage flowers or mint leaves and serve (in a fabulous bowl).

Now, I do understand that this “soup” may seem like nothing more than a glorified smoothie – according to my husband – however; I’d like to think the mint sprig garnish really helps to separate it from the blended fruit drink world.

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