1 tablespoon orange zest

½ cup fresh orange juice

½ cup pineapple juice

⅓ cup sugar

2 teaspoons freshly grated ginger

4 cups peeled and diced canteloupe

1 cup yoghurt

¾ cup sour cream

1 teaspoon vanilla extract

1 tablespoon honey

2 tablespoons chopped fresh mint


1. Heat orange zest, juices, sugar and ginger and simmer until a thin syrup consistency. Remove from heat and cool. In a blender, purée canteloupe with cooled syrup until smooth. Add yoghurt, 1/2cup sour cream and vanilla and purée until smooth. Chill for at least 4 hours before serving.

2. For garnish, stir remaining ¼ cup sour cream with honey and mint. Dollop or swirl sweetened sour cream on soup before serving.

See more: Appetizer, Citrus, Summer

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