I haven’t had much success in my garden this year. The deer ate my tomatoes. The dry weather zapped the green beans. But, I have tons of amazing cantaloupes. I think cantaloupes are pretty easy to grow, as long as you don’t mind the yellow flowered vines creeping from the vegetable patch into the flower garden.
While you might not have the room or the desire to grow you own cantaloupes, farmers’ markets and roadside stands have plenty to offer. We all know cantaloupe is wonderful for breakfast, but really there is so much more you can do. There’s the classic Italian recipe of cantaloupe wrapped with very thin slices of Prosciutto di Parma, which my husband loves! There also the late summer treat of cantaloupe soup. It can be served as an appetizer or a dessert. For dessert, you can top the soup with candied walnuts or pecans. For the appetizer, Martha Stewart recipe with tarragon syrup is simply wonderful.
Chilled Cantaloupe Soup with Tarragon Syrup
Serves 6 -compliments of Martha Stewart Living
For the soup-
1 large ripe cantaloupe (about 4 pounds), seeds and rind removed, cut into chunks, plus thin wedges for garnish
1/4 cup sour cream
2 tablespoons honey
4 teaspoons fresh lemon juice
pinch of coarse salt
For the syrup-
pinch of coarse salt
¾ cup sugar
4 sprigs tarragon - with the small leaves removed from the stems
1 teaspoon fresh lemon juice
Make the soup: Working in 2 batches, puree cantaloupe, sour cream, honey, lemon juice, and salt in a blender until smooth. Press through a fine sieve into a bowl. Refrigerate until cold, about 1 hour.
Make the syrup: Bring sugar and 3/4 cup water to a boil in a saucepan, stirring until sugar has dissolved. Boil until syrup has reduced to 2/3 cup, about 7 minutes. Remove from heat; add tarragon. Transfer to a bowl; refrigerate until cold, 1 hour.
Puree syrup, tarragon, and lemon juice in a blender until smooth. Refrigerate until ready to use; stir just before serving.
Divide soup among bowls. Drizzle with tarragon syrup; garnish with cantaloupe wedges.
