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Strawberry-Melon Soup With Gingered Melon Balls

Ingredients

• 1 small cantaloupe
• 1/2 of a small honeydew melon
• 1/2 cup unsweetened pineapple juice
• 1/3 cup sugar
• 1 tablespoon grated ginger
• 1 8-ounce carton sour cream
• 1 6-ounce carton vanilla yogurt
• 4 cups fresh or frozen unsweetened strawberries
• 2 cups milk
• Mint leaves (optional)

Directions

1. Using a small melon baller, scoop cantaloupe and honeydew into balls or use a knife to cut melons into cubes to get 4 cups cantaloupe and 2 cups honeydew.
2. In a saucepan combine pineapple juice, sugar, and ginger.
3. Bring to boiling, stirring until sugar dissolves.
4. Reduce heat.
5. Simmer, uncovered, over medium heat for 5 to 7 minutes.
6. Remove from heat and cool.
7. Transfer syrup to a storage container.
8. Add 2 cups of the cantaloupe pieces and all of the honeydew pieces.
9. Cover and chill overnight.
10. In a bowl stir together sour cream and yogurt.
11. In a blender or food processor, blend strawberries until smooth.
12. Add pureed strawberries to sour cream mixture.
13. Add remaining 2 cups cantaloupe pieces to blender or food processor and blend until smooth.
14. Add pureed melon and milk to strawberry mixture and stir to combine.
15. Cover and chill overnight.
16. To serve, drain melon balls, reserving syrup.
17. Stir reserved syrup into the chilled soup.
18. Ladle soup into bowls.
19. Top with melon balls.
20. Garnish with mint leaves.

Attribution