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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This refreshing soup is served chilled. It's great on a hot summer's day or can be a first course for an elegant dinner party. Originally from the R.S.V.P. section in a June 1982 issue of Bon Appetit. It was requested from a resort called Hastings House on Salt Spring Island in British Columbia.Chilling time is not included in prep time. Ingredients:
2 large ripe cantaloupes, peeled, seeded and coarsely chopped |
1 1/2 cups sherry wine |
2 tablespoons fresh lime juice |
2 tablespoons whipping cream |
1/2 teaspoon sugar |
1/8 teaspoon cardamom |
blueberries, for garnish or kiwi, slices for garnish |
Directions:
1. Combine all ingredients except garnish in processor or blender ( in batches if necessary) and puree until very smooth.
2. Refrigerate at least 2 hours to allow flavors to blend.
3. Served in chilled bowls or glasses.
4. Garnish with blueberries or kiwi slices.
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