Cold Lavender-Cantaloupe Soup
Cold Lavender-Cantaloupe Soup
(from The Lavender Cookbook with notes by Lavender Hill Farm)
1 cantaloupe (about 3 lb) seeded, peeled and cut into large cubes
4 white or yellow peaches, peeled, pitted and diced (may substitute ripe nectarines)
1 cup orange juice
2 tablespoons grated lime zest
1 tablespoon lavender honey
8 oz plain yogurt
2 tablespoons fresh lavender flowers (whole flowers are a nice garnish if petals are open)
1 ½ cups sweet white wine such as Riesling or Gewurztraminer (sparkling wine is nice, add more to make this into a punch)
Place the cantaloupe in a blender and blend until fairly smooth. Add the peaches and blend until fairly smooth. Add the orange juice, lime juice, honey and 2 tablespoons of yogurt. Blend until smooth. Pour into a large bowl and stir in the wine. Cover with plastic wrap and refrigerate for at least 3 hours or up to 24 hours.
In a small bowl, mix the lime zest with the remaining yogurt. Cover and refrigerate until needed. Ladle the soup into chilled bowls and garnish with a dollop of the yogurt mixture. Sprinkle with the lavender.