Last summer I was lucky enough to collaborate with Lindsay Strannigan, a marketing and event planning consultant, as well as the talented author of Portland Food blog, Rosemarried. She crafted a beautiful collection of summer recipes called “A Midsummer’s Feast” and I was honored to photograph it. Here in Portland we are experiencing a heat wave and this refreshing bisque was a real treat. You can partake of it as a chilled soup with a spoon in hand…or sip it by glass as a refreshing summer drink.
Recipe Credit : Lindsay A. Strannigan
1 ripe cantaloupe
1/2 cup Greek yogurt
2 tablespoons cream
Juice of 1 lemon
1 tablespoon grated fresh ginger
2 teaspoons honey
1 small sprig of fresh mint
Sea salt, to taste
Peel and slice the cantaloupe into large chunks. Place the cantaloupe pieces, yogurt, lemon juice, honey, ginger, and salt into a food processor or blender. Blend until the mixture is smooth and creamy. Taste, and adjust seasonings as needed. Add in a few mint leaves and pulse a few times, until mint is chopped and incorporated into the mix. Pour mixture into an airtight container and chill in the refrigerator for an hour before serving. Prior to serving, stir in the cream. Ladle into cups or small bowls and garnish with a mint leaf.
Serves 6 / Cook time 15 mins. / Chill time 1 hr.