This is a picture-pretty first course for a summer meal. Make in advance and serve
Cut cantaloupes in half. Remove seeds. With a spoon or melon baller, remove fruit
from flesh. Refrigerate rinds to use as soup "bowls." Put melon into blender with
sour cream and spices. 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.
Each serving contains approximately 129 calories, 28 g carbohydrates, 3 g protein,
less than 1 g fat, 111 mg sodium, and 3 g fiber.
To make this recipe gluten-free, use only spices and condiments that are gluten-free.
Read food labels carefully and contact the company if you have any questions.