Interior Appeal – Spring-Summer 2019

EnTERTAINING

Chilled Cantaloupe Soup

SERVES 6

1 very large cantaloupe

1/2 cup orange juice

1 cup Greek yogurt

1/4 cup honey, or to taste

1 tablespoon rice wine vinegar

Salt, to taste

Pinch of curry powder

Orange wedges, for serving

Mint sprigs, for serving

Cut the melon in half and remove all the seeds and fibers. Cut into 8

slices and peel. Then cut into 1/2-inch cubes and place in a large bowl.

Add the orange juice, yogurt, honey and rice wine vinegar. Puree with

an immersion blender or in a food processor or blender in batches until

smooth. Adjust sweetness with honey and add a pinch of curry and salt

to taste. Chill for 2 hours. Serve garnished with an orange slice and mint

sprigs in glasses.

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