Ingredients
5 cups seeded cubed watermelon1 pint fresh strawberries, hulled and cut in half1/4 cup sour cream2 tablespoons milk2 tablespoon sugar3 to 4 cantaloupes, optionalAdditional fresh strawberries, optional
Preparation
In a small bowl, combine watermelon and strawberries. Puree in batches in a blender, adding the sour cream, milk and sugar to the last batch. Pour into a 2-qt. container and mix well. Cover and chill at least 3 hours.
To serve soup in cantaloupe bowls, cut cantaloupes in half; hollow out melon and seeds, leaving about a 1-1/2-in. shell if desired. Cut a decorative edge if desired. Add soup; garnish with a strawberry if desired.
