Chilled Cantaloupe Soup with Tarragon Syrup

• 1 large ripe cantaloupe (about 4 pounds), seeds and rind removed, cut into chunks, plus thin wedges for garnish
• 1/4 cup sour cream
• 2 tablespoons honey, or to taste
• 4 teaspoons fresh lemon juice
• Pinch of coarse salt
• 3/4 cup sugar
• 4 sprigs tarragon, plus more for garnish
• 1 teaspoon fresh lemon juice

1. Make the soup: Working in 2 batches, puree cantaloupe, sour cream, honey, lemon juice, and salt in a blender until smooth.
2. Press through a fine sieve into a bowl.
3. Refrigerate until cold, about 1 hour.
4. Make the syrup: Bring sugar and 3/4 cup water to a boil in a saucepan, stirring until sugar has dissolved.
5. Boil until syrup has reduced to 2/3 cup, about 7 minutes.
6. Remove from heat; add tarragon.
7. Transfer to a bowl; refrigerate until cold, 1 hour.
8. Puree syrup, tarragon, and lemon juice in a blender until smooth.
9. Refrigerate until ready to use; stir just before serving.
10. Divide soup among bowls.
11. Drizzle with tarragon syrup; garnish with cantaloupe wedges and tarragon sprigs.
12. (Per serving)
13. Calories: 173
14. Fat: 2g
15. Cholesterol: 7mg
16. Carbohydrate: 40g
17. Sodium: 44mg
18. Protein: 1g
19. Fiber: 1g

cantaloupe, sour cream, honey, lemon juice, salt, sugar, tarragon, lemon juice

Taken from www.epicurious.com/recipes/food/views/chilled-cantaloupe-soup-with-tarragon-syrup-392916 (may not work)