Chef Ryan Cunningham from Abbott’s Grill in Laurel, Del. stops by the DelmarvaLife kitchen today to whip up Chilled Cantaloupe Soup, made with fresh produce grown on Delmarva.
Chef Ryan Cunningham from Abbot’s Grill and Jimmy and Lisa
CHILLED CANTALOUPE SOUP
– 1 medium cantaloupe
– 1/2 cup buttermilk
– Pinch or 2 of salt
– Garnish
– Blueberries
– Almonds
– Goat Cheese
– Basil
– Peel, seed, and dice cantaloupe
– Blend in high speed blender with buttermilk and salt
– Garnish with goodies
Lisa adds some “goodies” to the chilled cantaloupe soup
