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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Unlike other cantaloupe soups, this has a touch of white wine. I also like the way it's served, with contrasting red watermelon balls. Vegan if whipped cream is omitted. From a cookbood of foods along the Danube, this recipe comes from Yugoslavia. I have not tried this yet. Ingredients:
2 lemons, juice of |
1/2 cup honey |
1/4 teaspoon nutmeg |
1 large cantaloupe, ripe, cut into small pieces |
1 orange, juice of |
1/2 cup white wine |
24 watermelon balls |
1/2 cup whipped cream |
Directions:
1. In blender, mix lemon juice, honey and nutmet with cantaloupe pieces.
2. Blend in orange juice and wine.
3. Chill thoroughly, about 1 hour.
4. Before serving, mix well. Put 4 watermelon balls in each chilled soup plate, pour soup over and garnish with a dollop of whipped cream.
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