Chilled Roasted Cantaloupe Soup with Ginger Yogurt and Pomegranate Swirl

By dfarber

Recipe adapted from Deb Paquette, Etch, Nashville, TN

Ingredients

• Cantaloupe Soup
• 1 large cantaloupe--peeled, seeded and sliced crosswise into 6 pieces
• One 1-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and roughly chopped
• 3 tablespoons unsalted butter, at room temperature
• 1/2 cup heavy cream, at room temperature
• 2/3 cup ginger ale, at room temperature
• Juice of 1 lime
• 2 tablespoons granulated sugar
• 1/4 teaspoon kosher salt
• 1/4 cup fresh cilantro leaves
• Ginger Yogurt
• 1/2 cup (2 ounces) candied ginger
• 1/2 cup water
• 1/4 cup granulated sugar
• 1/2 cup plain yogurt

Details

Servings 6
Preparation time 20mins
Cooking time 230mins
Adapted from tastingtable.com

Preparation

Step 1

1. Preheat the oven to 400°. Place the cantaloupe on a baking sheet and roast for 20 to 25 minutes, until the edges begin to brown.

2. Make the soup: To a blender, add the roasted cantaloupe, ginger, butter, heavy cream, ginger ale, lime juice, sugar, ras el hanout and salt. Purée until smooth. Over a large bowl, strain the purée through a fine-mesh sieve. Cover the bowl with plastic wrap and refrigerate to chill the soup, at least 3 hours or preferably overnight.

3. Make the ginger yogurt: To a small saucepan set over medium-high heat, add the candied ginger, water and sugar and bring to a simmer, stirring occasionally, until the sugar is dissolved, about 2 minutes. Turn off the heat and cool for 10 minutes before blending until smooth. Transfer the ginger paste to a small bowl, cover with plastic wrap and refrigerate until chilled.

4. Divide the chilled soup among 6 bowls. Stir the yogurt into the ginger paste and add a dollop to each bowl of soup. Top with a few cilantro leaves and serve with a drizzle of pomegranate molasses.