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Chilled Cantaloupe Soup with Tarragon Syrup

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


For the Soup

For the Syrup


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How would you rate this recipe?
  • jennsalittlehof
    22 JUL, 2018
    This is SOOOOO good! I have made it several times now. It should be a dessert, but for some reason, we're allowed to eat it as a side. :) An immersion blender will make it much more simple, but if you don't have one, you can use the instructions provided in the recipe. To the people who had trouble with the tarragon- just chop it up a bit before you try and put it in the blender. In the end, you want it in such itty bitty pieces that the liquid is almost green. So chop it up and then blend it all. The syrup is the best part! It's like candy.
  • 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.
  • neffie
    10 AUG, 2010
    has anyone made did it taste? i want to bring this to my next book club
  • 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?
  • 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.
  • MS11871707
    3 AUG, 2009
    Where can we find the sugar amount? Equal parts for a simple syrup I'm guessing?
  • HelenaAnneMarie
    4 JUN, 2009
    missing details on how much sugar to use for tarrragon syrup...typo, any help? thanks!

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