Chilled Cantaloupe Soup with Tarragon Syrup | Whole Living

Ingredients

• For the Soup
  

  • 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

• For the Syrup
  

  • 3/4 cup sugar
  • 4 sprigs tarragon
  • 1 teaspoon fresh lemon juice