Chilled Cantaloupe Soup with Tarragon Syrup

Preparation

1. Step 1

   Make the soup: Working in 2 batches, purée cantaloupe, sour cream, honey, lemon juice, and salt in a blender until smooth. Press through a fine sieve into a bowl. Refrigerate until cold, about 1 hour.

   Step 2

   Make the syrup: Bring sugar and 3/4 cup water to a boil in a saucepan, stirring until sugar has dissolved. Boil until syrup has reduced to 2/3 cup, about 7 minutes. Remove from heat; add tarragon. Transfer to a bowl; refrigerate until cold, 1 hour.

   Step 3

   Purée syrup, tarragon, and lemon juice in a blender until smooth. Refrigerate until ready to use; stir just before serving.

   Step 4

   Divide soup among bowls. Drizzle with tarragon syrup; garnish with cantaloupe wedges and tarragon sprigs.

2. FIT TO EAT RECIPE

   Step 5

   (Per serving)

   Step 6

   Calories: 173

   Step 7

   Fat: 2g

   Step 8

   Cholesterol: 7mg

   Step 9

   Carbohydrate: 40g

   Step 10

   Sodium: 44mg

   Step 11

   Protein: 1g

   Step 12

   Fiber: 1g