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

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

Nutrition Facts

Serves 4.

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.