2 cantaloupes 1 teaspoon ground ginger 1/4 teaspoon nutmeg 1/2 cup fat-free sour cream, plus four teaspoons more for garnish
This is a picture-pretty first course for a summer meal. Make in advance and serve chilled.
Cut cantaloupes in half. Remove seeds. With a spoon or melon baller, remove fruit from rind. Refrigerate rinds to use as soup “bowls.” Put melon into blender with ginger, nutmeg, and sour cream. Blend to a creamy consistency. Refrigerate for at least an hour to chill soup and let flavors blend. Pour soup into melon “bowls” and swirl in a teaspoon of sour cream as a garnish.
Serves four. Each serving contains approximately 134 calories, 3 grams protein, 30 grams carbohydrate, 2 grams fiber, less than 1 gram fat.
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