A dash of curry powder transforms this cool fruit soup into a sweetly savory first course.
Ingredients
2 lb ripe cantaloupe, peeled, seeded, and cut into 1-inch pieces (3 cups)
3 to 4 tablespoons fresh lemon juice
3/4 cup chilled sparkling apple cider (nonalcoholic)
1/8 teaspoon Madras curry powder
Garnish: Madras curry powder; lemon slices
Directions
Purée cantaloupe with 3 tablespoons lemon juice in a blender until very smooth, about 2 minutes. Transfer to a bowl and stir in cider and curry. Season with salt and additional lemon juice. Serve immediately, at room temperature.
