Celebrate the abundance of summertime produce with a recipe from our Marigold Lodge for Cantaloupe and Tomato Soup.
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Cantaloupe and Tomato Soup
Preparation time: 20 minutes.
4 small ripe cantaloupes
6 ounces orange juice concentrate
4 large tomatoes, peeled and cored
½ teaspoon cinnamon
1 cup whipping cream
½ cup Grand Marnier
Mint sprigs to garnish
Peel cantaloupes and remove the seeds.
Cut into 1-inch chunks.
Puree cantaloupe and tomatoes in a blender or processor until smooth.
Stir in remaining ingredients, except mint, and mix well.
Serve in chilled stemmed glasses or glass bowls.
Garnish with mint sprigs.
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