I really enjoy making this soup in the summer when cantaloupes are in season. It’s a nice change from eating cantaloupe in chunks or wedges, and the combination of ingredients is so yummy! I usually have it for breakfast, but, when there’s a batch of it in the fridge, I can’t leave it alone, and I’ll eat it for lunch and snacks, too, until it’s gone! Cool and refreshing, with a hint of ginger, it’s just the thing for a summer day.
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| Cantaloupe-Peach Soup with blueberries, vanilla yogurt, and mint |
Ingredients:
5 c. cantaloupe chunks
2 large ripe peaches or nectarines, peeled and quartered
½ c. buttermilk
¼ tsp. powdered ginger, or slightly more, to taste
1-3 T. sugar, to taste
Directions:
– Puree all the ingredients in a blender.
Before serving, you may add any of the following:
Cantaloupe balls
Blueberries
Raspberries
Sliced seedless grapes
Chopped mint
A dollop of vanilla yogurt
Recipe Notes:
– A large cantaloupe usually makes about a recipe and a half.
– Plain yogurt may be substituted for the half of the buttermilk.
– Splenda may be used instead of sugar, 1-2 packets/recipe.
