Chinese Five Spice Melon Soup
A luscious, silken, chilled soup.
The trio of Chinese five-spice powder, grated ginger, and fresh Thai basil will wake up your taste buds for the next course.
Recipe Source:
Reprinted with permission from You Won’t Believe It’s Salt-Free, by Robyn Webb. (DeCapo Press, 2012)
Prep Time:
20 minutes, 2 hours chill time
Number of Servings:
8 cups
Ingredients:
- 2 medium-size cantaloupes, peeled, seeded, and cubed
- 3 Tbsp heavy cream
- 2 Tbsp brown sugar
- 2 tsp freshly squeezed lemon juice
- 1 tsp Chinese five-spice powder
- 2 Tbsp grated fresh ginger
- 1 Tbsp sliced fresh Thai basil
Directions:
- In a food processor or blender, puree the cantaloupe with the cream, sugar, lemon juice, and Chinese five-spice powder. Transfer the puree to a pitcher.
- Place the grated ginger in a piece of cheesecloth. Squeeze the ginger of its juice and add the juice to the cantaloupe mixture. Discard the ginger solids.
- Cover and refrigerate the cantaloupe soup for 1 to 2 hours.
- Pour the soup into individual bowls and garnish with the Thai basil.