Cold Cantaloupe and Mint Soup

1. 1

   With a vegetable peeler remove zest from lime in strips.

2. 2

   In a saucepan simmer water, zest, mint, and sugar, stirring occasionally, 5 minutes.

3. 3

   Remove pan from heat and let mixture stand 15 minutes.

4. 4

   Pour mixture through a sieve into a bowl, pressing hard on solids, and discard solids.

5. 5

   Cool syrup to room temperature.

6. 6

   Halve and seed cantaloupe.

7. 7

   Working in 2 batches, scoop flesh into a blender and puree with syrup until smooth, transferring to a large bowl as pured.

8. 8

   Stir in wine.

9. 9

   Chill soup, covered, until cold, at least 2 hours, and up to 1 day.

10. 10

    Skim any foam from top.

11. 11

    Serve soup garnished with mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.