Melon Soup

Recipe Date:
April 6, 2016
Serving Size:
Cook Time:
Imperial (US)
Chilled melon soup with mint and almond cream
  • 2 Ripe cantaloupe, peeled, seeds removed and cut into larger cubes
  • 4 ozs Champagne, Brutt
  • 1 tbsp Moscatel vinegar
  • 1 tbsp Honey
  • 1/4 cup Orange juice
  • 1 tbsp Fresh mint, chopped
  • 1/2 cup Sour cream
  • 2 tbsps Almond liquor (Amaretto)
  • Salt, to taste
For the Soup:
  1. In a blender, combine the melon, champagne, vinegar and honey. Process until smooth.
  2. Add the orange juice, mint, and salt if necessary. Pour into a container and keep refrigerated until ready to serve.
For the Almond Cream:
  1. Mix sour cream and almond liquor together in a bowl.
To Serve:

Pour cold soup into serving bowls. Garnish with the almond cream, toasted sliced almonds and a sprig of fresh mint.