New This Month

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

Source: Martha Stewart Living, June 2006


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, plus more for garnish
  • 1 teaspoon fresh lemon juice


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

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

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