Cantaloupe Curry Soup
August 30th, 2009 | Published in Appetizer Recipes, Fruit Recipes, Soup and Stew Recipes
As you can tell if you scroll thorugh my Soup category, I’m a big fan of cold summer soups. Because they’re meant to be served cold, by defintion they’ve been made ahead of time. When I’m entertaining, any time of the year, that’s very appealing. But in the dead of summer, it’s unbeatable for a party menu.
Something as smooth and elegant as this creamy soup is a great way to show off the perfumey, luscious flavor of dead-ripe cantaloupe. By the way, it’s just as good with Charentais or Butterscotch melon if you’re lucky enough to find those in your market (or garden).
Makes 6 cups
- 4 cups chopped cantaloupe (about 1 large)
- 1 cup chopped peach
- 1 cup white wine, like Tormenta Viognier
- 1 tablespoon honey
- 2 tablespoons chopped fresh mint
- 1 cup half-and-half
- 1 teaspoon good curry powder, like Penzey’s Maharajah
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon minced ginger root
- 1 cup diced, peeled cucumber
- (optional) 2 tablespoons Amaretto
GARNISH
- Fresh strawberries
- Fresh mint sprigs
- Purée together all of the ingredients (except for 1 cup of cantaloupe and the cucumber) in a blender.
- Stir in the remaining 1 cup of chopped cantaloupe and the cucumber and chill for at least 4 hours or overnight.
- Serve garnished with a strawberry and a sprig of mint.
