 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
Valerie Black reports from Fairfield Bay, Arkansas that her summertime soup always elicits a sweet response. Guests never fail to request the recipe, she reveals. To make it look even better, I often serve it in cantaloupe 'bowls'. Ingredients:
5 cups seeded cubed watermelon |
1 pint fresh strawberries, hulled and cut in half |
1/4 cup sour cream |
2 tablespoons milk |
2 tablespoon sugar |
3 to 4 cantaloupes, optional |
additional fresh strawberries, optional |
Directions:
1. In a small bowl, combine watermelon and strawberries. Puree in batches in a blender, adding the sour cream, milk and sugar to the last batch. Pour into a 2-qt. container and mix well. Cover and chill at least 3 hours.
2. To serve soup in cantaloupe bowls, cut cantaloupes in half; hollow out melon and seeds, leaving about a 1-1/2-in. shell if desired. Cut a decorative edge if desired. Add soup; garnish with a strawberry if desired. Yield: 6-8 servings.
|
|