If you're like me, you simply cannot get enough of all those sweet juicy melons that are in season right now. I have no problems eating melon as is, but this cold melon-berry soup is certainly a beautiful alternative. Sweet, colorful, and inviting this soup would be wonderful served as part of a breakfast or brunch menu. We absolutely loved it!
Cold Melon-Berry Soup
Adapted from Around My French Table
1 dead-ripe cantaloupe (about 2-1/2 pounds)
1 teaspoon grated fresh ginger
1-1/2 - 2 tablespoons fresh lime juice
Pinch of sea salt
1/4 cup sweetish white wine, such as Muscat de Beaumes de Venise (optional)
About 20 small strawberries
4 mint sprigs
Cut the cantaloupe in half and scoop out the seeds. Using a melon baller or a small spoon, cut balls from one of the melon halves. Put them in a bowl, cover, and chill for at least 2 hours, or for up to 6 hours.
Meanwhile, peel the other half of the melon, cut it into chunks, and toss the chunks into a blender or food processor. Process, scraping down the container often, until the melon is reduced to a juice. Add the ginger, 1-1/2 tablespoons lime juice, and the salt. Taste and, if you think it needs it, add the remaining 1/2 tablespoon of lime juice. Pour the soup into a pitcher and chill for at least 2 hours, or for up to 6 hours.
At serving time, divide the soup among four widemouthed glasses (or four small bowls) and top each portion with a tablespoon of wine, if you're using it. Spoon in the melon balls (depending on the size of your glass and the size of the melon balls, you may have some left over; you want the fruit to come about halfway up the sides of the glass, so you have room to spoon out the fruit and the soup), top with the berries, and finish each with a spring of mint.
I'm also linking this to Deb @ Kahakai Kitchen for her Souper Sundays roundup.