Melon Summer Soup

Directions

1. 1
   Slice cantaloupe into chunks and puree in blender or food processor.
2. 2
   Extract liquid by straining through a sieve.
3. 3
   Reserve pulp.
4. 4
   Puree peaches in blender.
5. 5
   Pour 1/2 cup of cantaloupe liquid into small saucepan.
6. 6
   Add cornstarch and bring to boil, stirring constantly to clear.
7. 7
   Stir in additional 1 cup of cantaloupe liquid, 1/4 cup peach liquid, star anise or nutmeg, vanilla, coconut milk, 1/2 cup reserved cantaloupe pulp and a squeeze of lemon.
8. 8
   Chill in refrigerator until quite cold.
9. 9
   Remove star anise before serving.
10. 10
    To make raspberry swirl garnish, puree 1 cup fresh or frozen in blender and sieve to remove seeds.
11. 11
    Stir in 1/4 cup superfine sugar and heat, stirring constantly, until sugar is dissolved.
12. 12
    Add a squeeze of lemon and cool.
13. 13
    Fill a small zip-lock bag with raspberry mixture.
14. 14
    Make a piping bag by snipping a very small hole in one corner of the bottom of a siploc bag.
15. 15
    Squeeze slowly into bowl of cantaloupe soup, drawing two circles in the center.
16. 16
    Using a toothpick, create decorative points.