Melon Summer Soup

• 1 medium fresh cantaloupe, rind and seeds removed
• 1 tablespoon cornstarch
• 1 (15 ounce) can peaches
• 14 cup coconut milk
• 8 ounces frozen raspberries
• 14 cup superfine sugar
• 1 star anise or 1 nutmeg
• 1 teaspoon vanilla
• 1 lemon

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

fresh cantaloupe, cornstarch, peaches, coconut milk, frozen raspberries, sugar, anise, vanilla, lemon

Taken from www.food.com/recipe/melon-summer-soup-35340 (may not work)