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Chilled Cantaloupe Soup

Serves 12

6 ripe cantaloupes, halved and seeded
3/4 C dry sherry
1/2 C sugar
1-1/2 C orange juice
Mint sprigs

Scoop pulp from each cantaloupe half, leaving 1/2-inch thick shells. Cut a thin slice from the bottom of each shell so that they can be used as serving bowls. Purée pulp, sherry, sugar, and orange juice in a blender or food processor. Adjust sweetness to taste. Chill thoroughly. Serve in cantaloupe bowls, garnished with fresh mint.

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