Chilled Strawberry Soup in Melon Bowls |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a refreshing, low-calorie soup that makes an excellent first course for a warm weather dinner. Serve it with grilled or poached salmon and your favorite chocolate dessert for a summertime treat! From a May 1978 issue of Bon Apetit.The soup may be prepared 3 days ahead, or may be frozen before adding the lemon peel and buttermilk. Chilling time is not included in prep time. Ingredients:
2 pints fresh strawberries, washed and hulled |
1 cup orange juice |
1 1/4 teaspoons tapioca (instant) |
1/8 teaspoon allspice |
1/8 teaspoon cinnamon |
1/2 cup sugar |
1 teaspoon lemon peel, grated (to taste) |
1 tablespoon lemon juice (to taste) |
1 cup buttermilk |
2 cantaloupes, chilled |
4 paper-thin lemon slices |
Directions:
1. Set aside 6 strawberries;puree remaining berries in a food processor or blender; strain into 4-quart saucepan.
2. Add orange juice.
3. In a small bowl, mix tapioca with 4 tablespoons pureed strawberry mixture.
4. Add to saucepan with allspice and cinnamon.
5. Heat, stirring constantly, until mixture comes to a boil.
6. Cook about 1 minute, or until thickened;remove from heat.
7. Pour soup into large bowl.
8. Add sugar, lemon peel, juice and buttermilk and blend well.
9. Slice reserved berries and fold into soup.
10. Cover and chill at least 8 hours to allow flavors to blend and soup to chill.
11. Cut melons in half, making sawtooth edges.( You may need to cut a thin slice from the bottom of the melon so it will sit securely.).
12. Turn melons upside down on paper towels to drain.
13. Cover with plastic wrap and refrigerate until ready to serve.
14. Fill melons with soup and float a lemon slice on each.
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