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.