Ingredients

serves 6

　　

For the Soup

1 large ripe cantaloupe (about 4 pounds), seeds and rind removed, cut into chunks, plus thin wedges for garnish

　　1/4 cup sour cream

　　2 tablespoons honey, or to taste

　　4 teaspoons fresh lemon juice

　　Pinch of coarse salt

　　

For the Syrup

3/4 cup sugar

　　4 sprigs tarragon, plus more for garnish

　　1 teaspoon fresh lemon juice

　　

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.

　　

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

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.