over ripe cantaloupe

[Guest guest]

I just tried it. I added a bit of sugar. Just wasn't sweet enough for me. Like

any cold soup it will be better after a day in the fridge. While I was at it I

made my favorite Rosy Cucumber Soup. So I have both in the fridge. I'll let you

know how we like the cantaloupe soup tomorrow. I'm thinking about doing the

Avocado Mousse Melba today but maybe three Vitamix things in one day is one too

many. <g> Might save that for tomorrow. I got a nice easy sounding recipe for a

rhubarb crisp I might do for our dessert tonight. We are having that Tunisian

Chicken I posted yesterday. The marinade is made in the VM so I figured it was

okay. That is so darn good it's hard to believe I've bumped into one more really

wonderful chicken dish. And an easy one to boot.

terry

On Jul 18, 2012, at 12:18 PM, Terry Pogue wrote:

>

>

> We have a slightly over-ripe cantaloupe to use. We opened it this morning and

discovered that we really should have cut it open yesterday. So I went looking

for an interesting soup recipe. Something new. I found it. I love these flavors.

Who doesn't like a dreamsicle flavor.

>

> I think I'll try this one. Looks good. I may not strain it since I'll do it in

the Vitamix. I'll see about texture after I do it. Good lemon trick with mint in

the video too. Pretty

> It's Gale Gand.

> Terry

>

>

> <http://www.foodnetwork.com/videos/cantaloupe-soup/1295.html>

>

>

> Cantaloupe Soup

> Recipe courtesy Gale Gand

>

> 4 servings

>

> 1 cantaloupe, peeled, seeded, and cubed

> 1/4 cup dark rum

> 1/4 cup cream

> 1 lemon, zested

> 2 tablespoon orange juice concentrate

> 4 mint leaves, julienned

>

>

> Place everything but the mint leaves in a blender and puree. Strain through a

fine chinois or strainer. Chill. Serve in chilled martini glasses with juilenned

mint.

>

>  Sent from my iPadHD

>

>

>