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Chilled Cantaloupe Soup with Tarragon Syrup

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

  • servings: 6
Photography: Elizabeth Watt

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Ingredients

For the Soup

  • 1 large ripe cantaloupe (about 4 pounds), seeds and rind removed, cut into chunks, plus thin wedges for garnish
  • 1/4 cup sour cream
  • 2 tablespoons honey, or to taste
  • 4 teaspoons fresh lemon juice
  • Pinch of coarse salt

For the Syrup

  • 3/4 cup sugar
  • 4 sprigs tarragon
  • 1 teaspoon fresh lemon juice

Directions

  1. Step 1

    Make the soup: Working in 2 batches, puree cantaloupe, sour cream, honey, lemon juice, and salt in a blender until smooth. Press through a fine sieve into a bowl. Refrigerate until cold, about 1 hour.

  2. Step 2

    Make the syrup: Bring sugar and 3/4 cup water to a boil in a saucepan, stirring until sugar has dissolved. Boil until syrup has reduced to 2/3 cup, about 7 minutes. Remove from heat; add tarragon. Transfer to a bowl; refrigerate until cold, 1 hour.

  3. Step 3

    Puree syrup, tarragon, and lemon juice in a blender until smooth. Refrigerate until ready to use; stir just before serving.

  4. Step 4

    Divide soup among bowls. Drizzle with tarragon syrup; garnish with cantaloupe wedges and tarragon sprigs.

Source
Martha Stewart Living

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Reviews (6)

  • 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.

  • 10 Aug, 2010

    has anyone made this....how did it taste? i want to bring this to my next book club

  • 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?

  • 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.

  • 3 Aug, 2009

    Where can we find the sugar amount? Equal parts for a simple syrup I'm guessing?

  • 4 Jun, 2009

    missing details on how much sugar to use for tarrragon syrup...typo, any help? thanks!