Chilled Cantaloupe Soup with Tarragon Syrup

Soup’s on. Instead of ice cream, serve bowls of beta-carotene-rich chilled cantaloupe soup with tarragon syrup.
  • YieldServes 6


  • 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, or to taste
    • 4 teaspoons fresh lemon juice
    • Pinch of coarse salt
  • For The Syrup

    • 3/4 cup sugar
    • 4 sprigs tarragon
    • 1 teaspoon fresh lemon juice


  1. 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.
  2. 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.
  3. Puree syrup, tarragon, and lemon juice in a blender until smooth. Refrigerate until ready to use; stir just before serving.
  4. Divide soup among bowls. Drizzle with tarragon syrup; garnish with cantaloupe wedges and tarragon sprigs.

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