Modern Cold Fruit Soup
“There were great joints of aurochs roasted with leeks, venison pies chunky with carrots, bacon, and mushrooms, mutton chops sauced in honey and cloves, savory duck, peppered boar, goose, skewers of pigeon and capon, beef-and-barley stew, cold fruit soup.” – A Clash of Kings
This recipe itself is pretty simple – throw everything into a blender, blend, then refrigerate overnight before serving with your choice of toppings (they give you a list of options, and I chose honey, yogurt, and some nutmeg).
I did have to blend the cantaloupe a little bit before adding the rest of the toppings, since it filled up the entire blender.
This was…okay. I’m not a big fan of cantaloupe, though, and that’s the majority of what’s included in this soup. My husband didn’t love it either. I feel like it might have been better if it was a bit sweeter, but the ginger and basil diluted that sweetness a bit. The drizzle of honey I had on top helped a bit.
Just blend everything together, refrigerate, and serve!
You’ll need cantaloupe, plain Greek yogurt, fresh ginger, lemon basil or regular basil leaves, lemon, salt, cinnamon or nutmeg, and toppings of your choice (honey, basil, mint, nuts, and/or yogurt)