Cantaloupe Soup Recipe
Ingredients
| Cantaloupe melon | 3 1/3 Cup (16 tbs), cubed | |
| 3/4 cup apricot nectar | ||
| 2 teaspoons grated lemon rind | ||
| Lemon juice | 4 Teaspoon, squeezed | |
| Ground clove | 1/2 Teaspoon | |
| Mint sprig | 4 , garnish | |
Directions
Combine the melon, nectar, and lemon rind in a food processor or blender and puree.
Transfer to a mixing bowl and whisk in the lemon juice and clove.
Cover and chill in the refrigerator for at least 2 hours before serving.
Garnish each serving with a sprig of fresh mint.
Transfer to a mixing bowl and whisk in the lemon juice and clove.
Cover and chill in the refrigerator for at least 2 hours before serving.
Garnish each serving with a sprig of fresh mint.
Chef
