This refreshing Chilled Cantaloupe Soup with Tarragon Syrup is the perfect summer starter or light dessert. Sweet cantaloupe blends seamlessly with a touch of honey and sour cream for a creamy, cool base, while the tarragon syrup adds a bright, herbal note. Serve it as an elegant dish at your next summer gathering!
Chilled Cantaloupe Soup with Tarragon Syrup
Course: Appetizers, DessertCuisine: American4
servings15
minutes5
minutes180
kcalSoup's on. Instead of ice cream, serve bowls of beta-carotene-rich chilled cantaloupe soup with tarragon syrup.
Ingredients
For the Soup:
1 large ripe cantaloupe (about 4 pounds), seeds and rind removed, cut into chunks (plus thin wedges for garnish)
1/4 cup sour cream
2 tablespoons honey (or to taste)
4 teaspoons fresh lemon juice
Pinch of coarse salt
For the Tarragon Syrup:
3/4 cup sugar
4 sprigs tarragon
1 teaspoon fresh lemon juice
Directions
- Prepare the Syrup: In a small saucepan, combine the sugar with 3/4 cup water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Add the tarragon sprigs and remove from heat. Let it steep for about 30 minutes. Remove the tarragon sprigs and stir in the lemon juice. Set the syrup aside to cool completely.
- Make the Soup: In a blender, combine the cantaloupe chunks, sour cream, honey, lemon juice, and a pinch of salt. Blend until smooth and creamy. Taste and adjust sweetness if necessary. Transfer to a bowl, cover, and chill in the refrigerator for at least 1 hour.
- Serve: Ladle the chilled cantaloupe soup into bowls. Drizzle each serving with a spoonful of tarragon syrup and garnish with thin cantaloupe wedges. For added elegance, sprinkle a few tarragon leaves on top.
This Chilled Cantaloupe Soup with Tarragon Syrup is a sophisticated yet simple dish that highlights the natural sweetness of cantaloupe. Perfect for hot days, it’s light, refreshing, and sure to impress guests with its elegant presentation and unique flavor.
