1 2/3 lbs (750 g) cantaloupe, halved and seeded
½ lb (225 g) seedless grapes
½ lb (225 g) apricots, halved and pitted
1 apple, peeled, cored and sliced
3 cups (750 ml) dry white wine
3 to 4 tbsp (45 to 60 ml) lemon juice
1 ½ tsp (7.5 ml) cornstarch
1 tbsp (15 ml) honey
¼ cup (60 ml) pine nuts
how to make Cantaloupe Soup
- Remove flesh from half the cantaloupe and chop. Scoop flesh from remaining half into balls using a melon ball er.
- Simmer chopped melon, grapes, apricots, apple, wine and lemon juice for 20 minutes. Allow to cool. Puree in a food processor.
- Return puree to saucepan. Blend cornstarch with a little water to from a smooth paste. Stir cornstarch and honey into soup. Bring to a boil, stirring constantly. Simmer for 3 minutes.
- Stir in melon balls. Chill thoroughly. Toast pine nuts by tossing in a dry frying pan over low heat until golden. Nuts may also be toasted by spreading in a single layer on a baking sheet and baking at 300°F(150°C) until golden. Sprinkle over soup when serving.