Chilled Melon Soup

This refreshing chilled soup is a great way to enjoy your freshly grown melons on a warm afternoon following a day in the garden.  The original recipe appeared in Nuala Cullen’s 2001 Irish Soups & Breads (ASIN: B00GNXPSGY).  We like using a fruity white wine such as a Moscato. 

1 large cantaloupe
¾ cup lemon juice
2 tablespoon sugar
1 cup water
¼ teaspoon lemon extract
1/3 cup fruity white wine
1 tablespoon fresh ginger paste
whipping cream

Cut melon in half and discard seeds.  Peel away the skin, and place the remaining flesh in a pot with the lemon juice, sugar and water.  Bring to a boil and simmer until the melon is tender, about 10-15 minutes.  Remove from heat and cool.  Puree with lemon extract, wine, and ginger until smooth. 

Serve chilled with a little cream on top as a garnish. 

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