1 medium cantaloupe, cut into ½ inch cubes (about 4 cups)
½ cup Moscato d’Asti wine
1 tablespoon honey
¼ cup lemon juice
3-4 drops mint extract
¼ teaspoon white pepper
METHOD
In
a food processor or blender, process all ingredients to a puree. Refrigerate
before serving, stir well before serving
COOKS NOTE: While I have not tried other melons, I think
Honeydew and Galia melons might be excellent in this soup.
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