Chilled Cantaloupe Soup

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By Todd Johnson

Story Published: Mar 31, 2008 at 11:40 AM PST

Story Updated: Mar 31, 2008 at 11:40 AM PST

Ingredients

Chilled Cantaloupe Soup - 5/1/2006

1 cantaloupe 1 cup water
1/4 cup sugar 1 sprig rosemary
1 cup champagne 1/2 cup buttermilk
1 pint heavy cream

Directions

Combine buttermilk and cream. Cover with plastic wrap or cheese cloth. Poke a couple of holes in the top of the plastic wrap and sit in a warm place 24-48 hours. The final result is creme fraiche that will keep in the refrigerator for 1 week.

To make the soup, melt sugar in water over a low heat. Add rosemary and let the sugar dissolve. Strain and set aside. Peel and seed cantaloupe. Dice and put in a blender with the sugar syrup. Blend until smooth. Pour into a large bowl. Mix in champagne. You can also use sparkling water instead.

Serve in a chilled bowl, topped with a dollop of creme fraiche. Serves 4.

Recipe from Byron Shultz, Salty's on Alki

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