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Cream of Cantaloupe Soup
This recipe is kosher for Passover.
Cream of Cantaloupe Soup Eileen Goltz | Dairy
3 hours, 10 minutes 10 minutes
3 hours
6 to 8 servings

  • 2 cups cantaloupe, cut into small pieces
  • 1 cup orange juice
  • ½ cup lemon juice
  • ½ teaspoon cinnamon
  • ½ cup heavy cream
  • 2 Tablespoons honey
  • 16 oz. lemon, peach, or vanilla yogurt
  • Fresh sliced strawberries

  1. In a food processor or blender blend the cantaloupe for 10 to 15 seconds. Add the orange juice, lemon juice, and cinnamon. Process for an additional 10 seconds.
  2. Add the cream and honey. Scrape down the sides and process an additional 10 seconds.
  3. Pour the cantaloupe mixture into a bowl and fold in the yogurt.
  4. Refrigerate for several hours.
  5. To serve place in a bowl and garnish with fresh strawberries.

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