Yields
6 servings
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ingredients
1
Tbsp orange zest
½
cup fresh orange juice
½
cup pineapple juice
⅓
cup sugar
2
tsp freshly grated ginger
4
cup peeled and diced canteloupe
1
cup yoghurt
¾
cup sour cream
1
tsp vanilla extract
1
Tbsp honey
2
Tbsp chopped fresh mint
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directions
Step 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.
Step 2
For garnish, stir remaining ¼ cup sour cream with honey and mint. Dollop or swirl sweetened sour cream on soup before serving.