The Farmers' Market Table

Chilled Cantaloupe and Tarragon Soup

Enjoy this dessert soup as a last-of-the-warm-days treat, as is or topped with a dollop of yogurt or a scoop of coconut sorbet. You’ll be getting a generous serving of beta-carotene and vitamin C with every refreshing bowlful.

Chilled Cantaloupe and Tarragon Soup
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Ingredients: 

1 large cantaloupe, flesh cut into chunks
1 medium cucumber, peeled, seeded, and chopped
½ cup plain Greek yogurt, plus more for serving if you like
½ cup honey
½ cup fresh lime juice
½ teaspoon fine sea salt
1 tablespoon finely chopped fresh tarragon, plus sprigs for garnishing

Directions: 

Combine all the ingredients except the tarragon in a blender (you may need to do this in two batches, blending half of the ingredients in each batch). Add the tarragon and blend for a few seconds to incorporate it. Strain through a fine-mesh strainer into a bowl, pressing on the solids to extract all the liquid. Discard the solids and transfer the soup to a container, cover, and refrigerate until cold, about 2 hours. Stir the soup, then spoon into bowls and serve, garnished with tarragon sprigs and a dollop of yogurt if you like.

Leda Scheintaub’s latest work is The Sage and the Cook: Two Generations of Gluten and Dairy Free Cooking, an e-book series in collaboration with whole foods pioneer Rebecca Wood. The first book in the series is Soups and Stews, available from Amazon for $2.99. She is also the coauthor (with Denise Mari) of the forthcoming Organic Avenue; coauthor (with Carol Alt) of Easy, Sexy Raw; the recipe developer for The Ciao Bella Book of Gelato and Sorbetto; and author of Chipotle: Smoky Hot Recipes for All Occasions. She is currently at work on a book on cultured foods to be published by Rizzoli in fall 2014. She has been a freelance writer, editor, and recipe tester for the past ten years and lives with her husband in southern Vermont, where you’ll often find her at the Brattleboro Area Farmers’ Market.

Nutritional facts: 

Serves 4.