Cantaloupe Soup with Raspberries and Floc de Gascogne

On dine chez Nanou
Cantaloupe Soup with Raspberries and Floc de Gascogne


Move over salad! Soup has been remade into a masterpiece. When you serve this, your other menu items will feel neglected, as everyone will keep asking for refills. Filled with fruit, honey, mint, and cinnamon, this soup has a definite sweetness to it. You can substitute other berries to create a variety of flavors and colors. Bring this out on a cold winter night and watch everyone’s face light up.


1 cantaloupe (large ripe, refrigerated)
2 tablespoon white Floc de Gascogne
1 pint raspberries
1 tablespoon liquid honey
mint leaves


1Cut the cantaloupe in half, remove the seeds.
2Using a melon baller, make 12 melon balls. Refrigerate.
3Cut the remaining cantaloupe into small pieces, and blend with honey.
4Add Floc of Gascogne and 2 pinches of cinnamon.  Blend long enough to obtain a soupy consistency.
5Pour the soup in 4 bowls, add 3 melon balls to each bowl. Divide the raspberries between the bowls, garnish with fresh mint leaves.
6You can prepare this dessert in advance, remixing just before serving.
7You can serve this dessert with a glass of "Floc de Gascogne".
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