Melon Soup
Yield
4 servingsPrep
15 minCook
0 minReady
4 hrsLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cantaloupe
|
*
|
| 1 | each |
oranges
|
|
| ½ | cup |
whipped cream
|
|
| 1 | teaspoon |
sugar
granulated |
|
| 1 | pinch |
salt
|
*
|
| 1 | pinch |
ginger
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cantaloupe
|
*
|
| 1 | each |
oranges
|
|
| 118 | ml |
whipped cream
|
|
| 5 | ml |
sugar
granulated |
|
| 1 | pinch |
salt
|
*
|
| 1 | pinch |
ginger
|
*
|
Directions
Quarter cantaloupe melon, remove seeds and outer rind.
Cut melon into small pieces.
In blender or food processor, process melon until smooth, transfer to a bowl.
Grate rind from orange and reserve for garnish.
Squeeze juice from orange, add to the bowl along with the cream, sugar, salt and ginger.
Cover and refrigerate for at least 4 hours or until chilled.
Sprinkle with the grated orange rinds.
