Strawberry-Melon Soup with Ginger Melon Balls
This tangy, chilled soup is the perfect way to start a springtime brunch.

Prep Time:
25 mins
Total Time:
30 mins
Servings:
Makes 8 to 10 servings.
Ingredients
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1 small cantaloupe
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1/2 of a small honeydew melon
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1/2 cup unsweetened pineapple juice
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1/3 cup sugar
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1 tablespoon grated fresh ginger
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4 cups fresh or frozen unsweetened strawberries
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1 8-ounce carton vanilla yogurt
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1 8-ounce carton dairy sour cream
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2 cups milk
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Carnation petals (optional)
Directions
1.
Using a small melon baller, scoop the cantaloupe and the honeydew into balls or use a knife to cut melons into cubes. (You should have about 4 cups cantaloupe and 2 cups honeydew.) Set melon aside.
2.
In a small saucepan combine pineapple juice, sugar, and ginger. Bring to boiling, stirring until sugar dissolves. Reduce heat and simmer, uncovered, over medium heat for 5 to 7 minutes or until the mixture is the consistency of a thin syrup. Remove from heat; cool. Transfer syrup to a storage container. Add 2 cups of the cantaloupe pieces and all of the honeydew pieces. Cover and chill overnight.
3.
Meanwhile, in a blender container or food processor bowl cover and blend or process strawberries until smooth; remove and set aside. Cover and blend or process remaining 2 cups cantaloupe pieces until smooth. In a large mixing bowl stir together yogurt and sour cream. Add pureed strawberries, pureed melon, and milk; stir until combined. Cover and chill overnight.
4.
To serve, drain melon balls, reserving syrup; stir reserved syrup into chilled soup. Ladle soup into bowls; top with melon balls. If desired, garnish each serving with carnation petals. Makes 8 to 10 servings.
Nutrition information
Calories 211, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 17 mg, Sodium 63 mg, Carbohydrate 34 g, Protein 5 g.
Percent Daily Values are based on a 2,000 calorie diet
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