Chilled Cantaloupe and Mango Soup with Mint and Berry Coulis

Yum

 

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The height of the Season, heightens the flavors of this refreshing Summertime soup. This is a take on a chilled cantaloupe mint soup we had, served on an Alaskan cruise ship. The fruit flavors remain distinct with just a touch of enhancement. To make it extra special substitute the juices in the recipe with Champagne, Chardonnay, Peach Schnapps or Triple Sec.

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Cantaloupe Soup

Ingredients:

1 ripe cantaloupe, seeds and skin removed, cut in large pieces

4 tablespoons sugar

Pinch of salt

1/2 teaspoon orange zest

juice of one fresh orange

1/4 cup plain greek yogurt

1. Place Cantaloupe pieces in a food processor, sprinkle with sugar and salt, pulse three times.  Let rest for 3 minutes.

2. Add the orange zest, orange juice and a pinch of salt. Pulse until pureed.

3. Add the yogurt and pulse until just combined. Taste and adjust sugar if necessary.
4. Chill for at least one hour.

 

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Mango Soup

Ingredients:

 

2 ripe mangoes

 

2 ripe peaches
4 tablespoons sugar
pinch of salt
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
1/4 cup pineapple or apple juice

 

1/4 cup plain greek yogurt

1. Place Mangoes and peaches in a food processor, sprinkle with sugar and salt, pulse three times. Let rest for 3 minutes.
2. Add the lemon zest, lemon and pineapple or apple juice. Pulse until pureed.
3. Add the yogurt and pulse until just combined. Taste and adjust sugar if necessary.
4. Chill for at least one hour

 

Berry Coulis

Ingredients:

1/2 pint of raspberries, or other berry

3 tablespoons sugar

2 tablespoons honey

 

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1. Place the raspberries and sugar in a small container and mash, let the mixture rest for 15 minutes. Strain the raspberries and discard the seeds. whisk in the honey until smooth and chill until ready to serve.

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STEPS:
A. Prepare the soups and Macerated Berries as stated in recipes.
B. Pour each soup, simultaneously into small serving bowls, top with macerated berries and fresh mint. Be creative!

 

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