Strawberry Melon Soup with Mint

Author: Canadian Living

  • Portion size 8 servings

Ingredients

  • 4 1/2 cups cubed peeled cantaloupes (about 3lb/1.5 kg)
  • 3/4 cups strawberries hulled
  • 3 tablespoons granulated sugar
  • 1 1/4 cup orange juice
  • 3/4 cups fruity white wine
  • 3 tablespoons lemon juice
  • 2 tablespoons finely chopped fresh spearmint

Method

In food processor or blender, pur?cantaloupe with strawberries until smooth; pour into bowl. Add sugar; stir until dissolved.

Stir in orange juice, wine and lemon juice. Cover and refrigerate for about 2 hours or until chilled. (Soup can be refrigerated for up to 24 hours.) Stir in spearmint just before serving.

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Strawberry Melon Soup with Mint

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