Cold Cantalope and Mint Soup
This recipe can be prepared in 45 minutes or less but requires
additional sitting time.
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 | With a vegetable peeler remove zest from lime in strips. In a saucepan simmer water, zest, mint, and sugar, stirring occasionally, 5 minutes. Remove pan from heat and let mixture stand 15 minutes. Pour mixture through a sieve into a bowl, pressing hard on solids, and discard solids. Cool syrup to room temperature. Halve and seed cantaloupe. Working in 2 batches, scoop flesh into a blender and puree with syrup until smooth, transferring to a large bowl as pureed. Stir in wine. Chill soup, covered, until cold, at least 2 hours, and up to 1 day. Skim any foam from top. Serve soup garnished with mint. Makes about 4 cups, serving 4. | |