Chilled Cantaloupe Soup with Tarragon Syrup

1. 1

   Make the soup: Working in 2 batches, puree cantaloupe, sour cream, honey, lemon juice, and salt in a blender until smooth.

2. 2

   Press through a fine sieve into a bowl.

3. 3

   Refrigerate until cold, about 1 hour.

4. 4

   Make the syrup: Bring sugar and 3/4 cup water to a boil in a saucepan, stirring until sugar has dissolved.

5. 5

   Boil until syrup has reduced to 2/3 cup, about 7 minutes.

6. 6

   Remove from heat; add tarragon.

7. 7

   Transfer to a bowl; refrigerate until cold, 1 hour.

8. 8

   Puree syrup, tarragon, and lemon juice in a blender until smooth.

9. 9

   Refrigerate until ready to use; stir just before serving.

10. 10

    Divide soup among bowls.

11. 11

    Drizzle with tarragon syrup; garnish with cantaloupe wedges and tarragon sprigs.

12. 12

    (Per serving)

13. 13

    Calories: 173

14. 14

    Fat: 2g

15. 15

    Cholesterol: 7mg

16. 16

    Carbohydrate: 40g

17. 17

    Sodium: 44mg

18. 18

    Protein: 1g

19. 19

    Fiber: 1g

* Per serving · 4 servings · Values may vary.

No additional tips available.