Carol Alt's Cantaloupe and Pomegranate Soup
Cool and Refreshing for Hot Summer Days
This mildly sweet soup makes a light, refreshing ending to a summer meal, and the cucumber provides some extra cooling power. For an added treat, top it with a scoop of Strawberry Sorbet (page 205) or turn the soup itself into a sorbet—just increase the sweetener to ¾ cup, omit the toppings, and churn in an ice-cream machine. For the best results, choose the ripest and sweetest-smelling cantaloupe you can find: The more it smells like cantaloupe, the more it tastes like cantaloupe.
In a high-speed blender, combine the cantaloupe, cucumber, pomegranate seeds, honey, and juices and blend until smooth. Strain through a fine-mesh strainer, pressing down on the solids to extract all the juice. Spoon the soup into bowls, sprinkle with the mint and zests, and finish with a drizzle of lime juice and honey.
How to open a pomegranate:
Pomegranates are filled with hundreds of juicy, a ntioxidant-loaded ruby-colored seeds. But how to get at them without tur ning your kitchen red? Here's a foolproof method:
Cut a small cap off the top of the fruit to reveal 6 chambers of seeds.
Score through the membranes of each chamber from the outside of the fruit, starting at the top, where the chambers start, all the way to the bottom.
Fill a bowl with cold water and submerge the fruit in the water.
Press the fruit down at the center, and the 6 chambers will separate out.
Pull the pith away from the seeds; the seeds will sink and the pith will float.
Remove the floating pith with your hands or a strainer, and then drain the seeds in a colander and pick out any remaining pith.
Recipe courtesy Easy Sexy Raw.
This recipe was styled by chef Karen Pickus for Good Morning America.
More Info: Low Fat