Melon Summer Soup

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 medium fresh cantaloupe, rind and seeds removed
• 1 tablespoon cornstarch
• 1 (15 ounce) can peaches
• 1/4 cup coconut milk
• 8 ounces frozen raspberries
• 1/4 cup superfine sugar
• 1 star anise or 1 nutmeg
• 1 teaspoon vanilla
• 1 lemon

Recipe

• 1 slice cantaloupe into chunks and purée in blender or food processor.
• 2 extract liquid by straining through a sieve.
• 3 reserve pulp.
• 4 purée peaches in blender.
• 5 pour 1/2 cup of cantaloupe liquid into small saucepan.
• 6 add cornstarch and bring to boil, stirring constantly to clear.
• 7 stir in additional 1 cup of cantaloupe liquid, 1/4 cup peach liquid, star anise or nutmeg, vanilla, coconut milk, 1/2 cup reserved cantaloupe pulp and a squeeze of lemon.
• 8 chill in refrigerator until quite cold.
• 9 remove star anise before serving.
• 10 to make raspberry swirl garnish, purée 1 cup fresh or frozen in blender and sieve to remove seeds.
• 11 stir in 1/4 cup superfine sugar and heat, stirring constantly, until sugar is dissolved.
• 12 add a squeeze of lemon and cool.
• 13 fill a small zip-lock bag with raspberry mixture.
• 14 make a piping bag by snipping a very small hole in one corner of the bottom of a siploc bag.
• 15 squeeze slowly into bowl of cantaloupe soup, drawing two circles in the center.
• 16 using a toothpick, create decorative points.