Melon Summer Soup

1. 1

   Slice cantaloupe into chunks and puree in blender or food processor.

2. 2

   Extract liquid by straining through a sieve.

3. 3

   Reserve pulp.

4. 4

   Puree peaches in blender.

5. 5

   Pour 1/2 cup of cantaloupe liquid into small saucepan.

6. 6

   Add cornstarch and bring to boil, stirring constantly to clear.

7. 7

   Stir in additional 1 cup of cantaloupe liquid, 1/4 cup peach liquid, star anise or nutmeg, vanilla, coconut milk, 1/2 cup reserved cantaloupe pulp and a squeeze of lemon.

8. 8

   Chill in refrigerator until quite cold.

9. 9

   Remove star anise before serving.

10. 10

    To make raspberry swirl garnish, puree 1 cup fresh or frozen in blender and sieve to remove seeds.

11. 11

    Stir in 1/4 cup superfine sugar and heat, stirring constantly, until sugar is dissolved.

12. 12

    Add a squeeze of lemon and cool.

13. 13

    Fill a small zip-lock bag with raspberry mixture.

14. 14

    Make a piping bag by snipping a very small hole in one corner of the bottom of a siploc bag.

15. 15

    Squeeze slowly into bowl of cantaloupe soup, drawing two circles in the center.

16. 16

    Using a toothpick, create decorative points.

* Per serving · 4 servings · Values may vary.

No additional tips available.