1 large cantaloupe, pared, seeded and chopped
3 tablespoons granulated sugar
2 tablespoons snipped fresh mint leaves
1/2 cup dairy sour cream
1/4 cup dry white wine
2 teaspoons grated orange peel
Fresh mint leaves
Place cantaloupe, sugar and the 2 tablespoons mint leaves in a blender. Cover and process until smooth. Stir in sour cream, wine and orange peel.
Serve soup in one half of a cantaloupe with the seeds removed. Garnish with mint leaves.
Makes 6 (2/3 cup) servings.
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