Recipes from Mexico :: Mexican Soups and Stews
1 large cantaloupe, pared, seeded and chopped 3 Tbsp. sugar 2 Tbsp. snipped fresh mint leaves 1/2 c. dairy sour cream 1/4 c. dry white wine 2 tsp. grated orange peel Fresh mint leaves Place cantaloupe, sugar and the 2 Tbsp. mint leaves in a blender. Cover and process until smooth. Stir in sour cream, wine and orange peel. Serve soup in one half of a cantaloupe with the seeds removed. Garnish with mint leaves. Makes 6 (2/3 c.) servings.
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