“Spring has sprung” and inspiration has hit! I’ve started to feel the need to deep clean, (yes, that includes the curtains!) to exercise more frequently so I can fit into my summer wardrobe, to plant my spring flowers, and finally to reconnect with my girlfriends. There is nothing as inspirational as several hours smack in the middle of the day spent with the girls to make me realize that all is right with my world. Our respites are full of encouragement, laughter, and even a bit of ‘kvetching.’ It’s our own version of therapy, just cheaper.
One of my favorite “girlie” luncheon menus starts with Chilled Mango and Cantaloupe Soup which is a lovely awakening for your taste buds after months of only hot, hot, hot.
Chilled Mango-Cantaloupe Soup
½ cup sugar
½ cup boiling water
4 cups frozen mango chunks, thawed
2 cups fresh or frozen cantaloupe chunks, thawed if frozen
3 cups of milk, divided
1 ½ cups of whipping cream, divided
4 tablespoons of lemon juice
¼ tsp. ground cinnamon
- Dissolve sugar in boiling water; set aside to cool.
- In food processor with knife blade, process ¼ of the fruit with ¼ cup of milk until smooth. Transfer to a large bowl and continue until all the fruit has been processed.
- Pour fruit mixture through a wire mesh strainer, discarding pulp. Set aside.
- Stir sugar mixture with remaining 2 cups of milk, 1 cup of whipping cream, lemon juice, and cinnamon. Cover and chill until ready to serve.
- Drizzle remaining cream on individual bowls of soup in a decorative pattern to garnish.
Yield: 11 Cups |
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» Next, Click Here for the Main Dish!
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