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Main dishes

Strawberry-Melon Soup with Ginger Melon Balls

Strawberry-Melon Soup with Ginger Melon Balls recipe
Recipe and Photo by: Better Homes and Gardens
You have your choice with this soup: appetizer or dessert. No matter when you serve it, it's delicous.
time
prep:
25 min
total:
30 min
servings
total:
Makes 8 to 10 servings.

What You Need

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

Make It

1. Using a small melon baller, scoop the cantaloupe and the honeydew into balls or use a knife to cut melons into cubes. (You should have about 4 cups cantaloupe and 2 cups honeydew.) Set melon aside.

2. In a small saucepan combine pineapple juice, sugar, and ginger. Bring to boiling, stirring until sugar dissolves. Reduce heat and simmer, uncovered, over medium heat for 5 to 7 minutes or until the mixture is the consistency of a thin syrup. Remove from heat; cool. Transfer syrup to a storage container. Add 2 cups of the cantaloupe pieces and all of the honeydew pieces. Cover and chill overnight.

3. Meanwhile, in a blender container or food processor bowl cover and blend or process strawberries until smooth; remove and set aside. Cover and blend or process remaining 2 cups cantaloupe pieces until smooth. In a large mixing bowl stir together yogurt and sour cream. Add pureed strawberries, pureed melon, and milk; stir until combined. Cover and chill overnight.

4. To serve, drain melon balls, reserving syrup; stir reserved syrup into chilled soup. Ladle soup into bowls; top with melon balls. If desired, garnish each serving with carnation petals. Makes 8 to 10 servings.

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