Chilled Melon and Citrus Soup
Source of Recipe
Moby
Recipe Introduction
With Berry Swirl
4 servings
This soup can begin or end a summer meal. Adapted from "Teany Book."
List of Ingredients
For the soup:
4 cups (from 1 large melon) cantaloupe, peeled and seeded
2 cups peeled, sliced nectarines @
1 cup peeled, seeded and sliced orange
1 1/2 cups vanilla soy yogurt (may substitute regular plain or vanilla yogurt)
4 tablespoons (from 2 lemons) fresh lemon juice
6 tablespoons maple syrup
1 1/2 teaspoons finely chopped mint
For the berry swirl puree:
1 pint fresh, or 1 cup frozen, raspberries or mixed berries
2 tablespoons sugar (2 1/2 tablespoons of sugar, if using frozen berries)
2 tablespoons (from 1 lime) fresh lime juice
Recipe
For the soup: In a food processor or blender, puree all soup ingredients until completely smooth. Cover tightly and refrigerate for at least 1 hour before serving, or up to three days.
For the berry puree: In a food processor or blender, puree the raspberries or mixed berries, sugar and lime juice. Using a fine-mesh strainer, strain out all the raspberry seeds. (Stirring the mixture helps strain it faster.) Cover tightly and refrigerate the puree until ready to serve.
To serve, pour the chilled soup into individual bowls. Using a spoon, drizzle the puree on top in a swirl pattern. Serve immediately.
@ NOTE: Nectarines may be peeled easily if they are first plunged into boiling water, about 1 minute, then cooled slightly before handling.
Per serving: 305 calories, 6 g protein, 66 g carbohydrates, 4 g fat, 12 mg cholesterol, 2 g saturated fat, 60 mg sodium, 8 g dietary fiber
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