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Chilled Cantaloupe Soup with Tarragon Syrup

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Recipe photo courtesy of Elizabeth Watt

Soup's on. Instead of ice cream, serve bowls of beta-carotene-rich chilled cantaloupe soup with tarragon syrup.

Source: Martha Stewart Living, June 2006
Servings

Ingredients

For the Soup

For the Syrup

Directions

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Reviews

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How would you rate this recipe?
  • Lovethekeys2
    9 MAR, 2013
    I had this soup at a restaurant in St. Louis as I like to try new things and it was so good. I had been looking everywhere for the recipe and finally found it on Pinterest. It is really good and this recipe looks nearly like what I had at the restaurant. I can't wait to try it.
    Reply
  • neffie
    10 AUG, 2010
    has anyone made this....how did it taste? i want to bring this to my next book club
    Reply
  • ezdavie
    21 JUL, 2010
    OK! How syrupy (thick) is the syrup?? Also, I had trouble when I pureed the tarragon. The sprigs wrapped around the blade spindle. Any suggestions?
    Reply
  • kristyn770
    14 JUN, 2010
    I've got the issue this recipe came from, and it's 3/4 cup sugar that needs to be added for the syrup.
    Reply
  • Kristen86
    3 AUG, 2009
    Where can we find the sugar amount? Equal parts for a simple syrup I'm guessing?
    Reply
  • HelenaAnneMarie
    4 JUN, 2009
    missing details on how much sugar to use for tarrragon syrup...typo, any help? thanks!
    Reply

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