Hey It’s Jet Here.
A few weeks ago, one of our buddies (we think it was the Urban Hounds) wrote a post about watermelon. A few days ago, Mom realized that she needed to cut the cantaloupe sitting on our windowsill.
As her faithful Kitchen K-9s, we insisted on conducting QC (quality control!) Mom finally multitasked and took pictures as we taste tested.
The following recipe caught Mom’s attention enough to add to her database. She has not prepared it yet.
Chilled Cantaloupe Soup with Tarragon Syrup
For The Soup
- 1 large ripe cantaloupe (about 4 pounds), seeds and rind removed, cut into chunks, plus thin wedges for garnish
- 1/4 cup sour cream
- 2 tablespoons honey, or to taste
- 4 teaspoons fresh lemon juice
- Pinch of coarse salt
For The Syrup
- 3/4 cup sugar
- 4 sprigs tarragon
- 1 teaspoon fresh lemon juice
Make the soup: Working in 2 batches, puree cantaloupe, sour cream, honey, lemon juice, and salt in a blender until smooth. Press through a fine sieve into a bowl. Refrigerate until cold, about 1 hour.
Make the syrup: Bring sugar and 3/4 cup water to a boil in a saucepan, stirring until sugar has dissolved. Boil until syrup has reduced to 2/3 cup, about 7 minutes. Remove from heat; add tarragon. Transfer to a bowl; refrigerate until cold, 1 hour.
Puree syrup, tarragon, and lemon juice in a blender until smooth. Refrigerate until ready to use; stir just before serving.
Divide soup among bowls. Drizzle with tarragon syrup; garnish with cantaloupe wedges and tarragon sprigs.
Another great, cantaloupe day.