This delicious summer soup is both satisfying and pretty to look at. When served with crisp fruit and nut crackers, it’s a lovely start to a light lunch.
1 large ripe cantaloupe, peeled, seeded and cut into cubes, about 4 to 5 cups (1 L to 1.25 L)
2 Tbsp (30 mL) slivered crystallized ginger
1 Tbsp (15 mL) lemon juice
2 tsp (10 mL) finely grated orange zest
1 tsp (5 mL) peeled, finely grated fresh ginger
1 tsp (5 mL) agave syrup
1 cup (250 mL) fresh, pulp-free orange juice
1/2 tsp (2 mL) cinnamon
Pinch of salt
1/3 cup (80 mL) plain yogurt
Fresh mint sprigs
Place cubed cantaloupe in blender or food processor. Add remaining ingredients, except yogurt and mint. Purée until smooth, adding more orange juice if too thick. Chill until ready to serve, about 3 to 4 hours.
To serve, place in small bowls and swirl 1 Tbsp (15 mL) yogurt into each serving. Garnish with a sprig of mint.
Each serving contains: 91 calories; 3 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 21 g total carbohydrates (14 g sugars, 1 g fibre); 64 mg sodium
source: "Cool Summer Soups", alive
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