This is a picture-pretty first course for a summer meal. Make in advance and serve chilled.
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 cup fat-free sour cream, plus 4 teaspoons for garnish
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.
March 21, 2017
Poulson, Brittany, RD, CDE,Wilkins, Joanna, R.D., C.D.