chilled canteloupe soup
August 6, 2010 by Jill Thomas
Jill is owns Tin Can Web Marketing Agency & Rock Salt Restaurant and Cafe on Salt Spring Island. 
This week I made a chilled cantaloupe soup due to the heat. My staff at Bistro 161 wanted to drink it all in tall glasses sitting on the our patio.
Ingredients are so simple:
2 ripe (peeled & cored) cantaloupes
lemon juice + zest
1 cup of plain yogurt
a few drops of Tabasco
salt to taste
1 cup of bubbly wine (drink the rest)
Blend and then chill for a few hours. You can adjust the seasoning before serving if you wish.
Latest posts by Jill Thomas
- david mincey's chocolate sampling - June 9th, 2011
- Taste Victoria - May 15th, 2011
- journey through BC wine - May 14th, 2011
- winemaker reception - May 14th, 2011
- basic salsa - April 16th, 2011
