Summer Melon Soup

A colorful cold soup that celebrates the best of summer fruit. It comforts and refreshes during the hottest days. Fresh raspberries and mint add an elegant touch of drama.

ingredients

• 2 medium cantaloupes, peeled and seeded
• 1 1/2 cups vanilla yogurt
• 1/3 cup Creme de Cassis
• 3 tablespoons Stonewall Kitchen Aged Balsamic Vinegar
• mint leaves and fresh raspberries to garnish

directions

1. Puree melon in a food processor or blender. There should be about 6 cups of puree. Pour into a large bowl.
2. Whisk in yogurt, cassis and Stonewall Kitchen Aged Balsamic Vinegar until smooth. Cover and refrigerate until cold.
3. Ladle soup into bowls. Place 3 raspberries in the center of each bowl, then add a couple of mint leaves. Serve cold.

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Aged Balsamic Vinegar Item: 551010 $8.95