Chilled Roasted Cantaloupe Soup Recipe from Etch| Tasting Table
Prep Time:
20 minutes
Cook Time:
30 minutes
Servings:
6 servings
Ingredients
  • 1 large cantaloupe--peeled, seeded and sliced crosswise into 6 pieces
  • One 1-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and roughly chopped
  • 3 tablespoons unsalted butter, at room temperature
  • ½ cup heavy cream, at room temperature
  • ⅔ cup ginger ale, at room temperature
  • Juice of 1 lime
  • 2 tablespoons granulated sugar
  • ¼ teaspoon kosher salt
  • ¼ cup fresh cilantro leaves
  • Pomegranate molasses, for drizzling
  • ½ cup (2 ounces) candied ginger
  • ½ cup water
  • ¼ cup granulated sugar
  • ½ cup plain yogurt
Directions
  1. Preheat the oven to 400°. Place the cantaloupe on a baking sheet and roast for 20 to 25 minutes, until the edges begin to brown.
  2. Make the soup: To a blender, add the roasted cantaloupe, ginger, butter, heavy cream, ginger ale, lime juice, sugar, ras el hanout and salt. Purée until smooth. Over a large bowl, strain the purée through a fine-mesh sieve. Cover the bowl with plastic wrap and refrigerate to chill the soup, at least 3 hours or preferably overnight.
  3. Make the ginger yogurt: To a small saucepan set over medium-high heat, add the candied ginger, water and sugar and bring to a simmer, stirring occasionally, until the sugar is dissolved, about 2 minutes. Turn off the heat and cool for 10 minutes before blending until smooth. Transfer the ginger paste to a small bowl, cover with plastic wrap and refrigerate until chilled.
  4. Divide the chilled soup among 6 bowls. Stir the yogurt into the ginger paste and add a dollop to each bowl of soup. Top with a few cilantro leaves and serve with a drizzle of pomegranate molasses.