July 14, 2020


2 large cantaloupes, peeled, seeded, sliced
6 tablespoons Butter Olive Oil
1-1 ½ cups heavy cream, room temperature
1 (10 ounce) can ginger ale, room temperature
¼ cup sugar, may substitute honey
2 limes, juiced
1 teaspoon curry spice
¼ teaspoon cayenne
2 tablespoons Honey Ginger White Balsamic Vinegar
2 tablespoons ginger, chopped
Cilantro, for garnish
Ginger, for garnish
Pomegranate molasses, to garnish

Ginger Yogurt
8 ounces plain yogurt
4 ounces candied ginger
1 cup water
½ cup sugar



Preheat oven to 400 degrees. Place cantaloupe on baking sheet and roast for 20-25 minutes until edges are browned. Place Butter Olive Oil, cream, ginger ale, sugar, lime juice, curry, salt, Honey Ginger White Balsamic Vinegar and ginger into a blender. Puree until smooth and then strain. May need to be pureed in multiple batches. Chill. To make ginger paste, heat candied ginger in a small saucepan with 1 cup water and ½ cup sugar, bring to a simmer and then puree. Mix yogurt with 2 tablespoons of ginger paste. Chill.
To serve, pour chilled soup into bowls and top with a dollop of ginger yogurt and a light drizzle of the pomegranate molasses. Garnish with a sprig of cilantro and ginger thinly sliced with a microplane.

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