Melon Soup

Recipe courtesy of "What's Cooking" cookbook, reprinted with permission from Tormont Publications, Inc.

  • 1.0 medium-size cantaloupe, peeled, seeded, and chopped
  • 0.25 cup plain yogurt
  • 0.25 cup orange juice
  • 1.0 cup sour cream
  • 1.0 teaspoon fresh basil, chopped
  • 1.0 teaspoon orange peel, grated
  • 0.5 teaspoon ginger, fresh, peeled, finely grated
  • 1.0 tablespoon Cognac

Blend all ingredients in food processor until smooth. Pour mixture through sieve into soup tureen. Cover and refrigerate for at least 3 hours. Serve in cold bowls. Makes about 3 cups.