From the kitchen of Loren Cordain
Cook Time: 30-60 min
Cooling fruit soups are popular in Eastern Europe and
Scandinavian cuisines. Get the ripest fruit you can find for
this m??lange of strawberries, cantaloupe, lime, mint and
4 cups cubed ripe cantaloupe
One and one-half cups ripe strawberries, hulled
1 cup fresh orange juice
One-half cup dry white wine
2 tablespoons fresh lime juice
1 teaspoon finely chopped fresh ginger
2 tablespoons snipped fresh mint
Sliced strawberries and mint leaves (optional)
1. In a food processor or blender, combine cantaloupe,
strawberries, orange juice, wine, lime juice and ginger.
Process until smooth.
2. Pour into a large bowl or container. Cover and refrigerate
for at least 4 hours or overnight.
3. To serve, stir snipped mint into soup. Divide soup among
serving bowls. If desired, garnish with sliced strawberries
and mint leaves.
Excerpted with permission from “The Real Paleo Diet
Cookbook” by Lorain Cordain, PhD, Houghton Mifflin Harcourt
Publishing Company. This recipe was styled by chef Karen
Pickus for “Good Morning America.”