Name: Cold Cantaloupe Soup
Total time: 10 min
Ingredients: 1 cantaloupe or other ripe, orange-fleshed melon, chilled, peeled and seeded; Juice of 1 lime; Salt to taste; 2 teaspoons good quality balsamic vinegar

Cold cantaloupe soup has become a summer staple in my house, a quick and easy solution to the question of a first course at dinner. I have even served it in espresso cups for guests to sip with cocktails. All it takes is a ripe orange-fleshed melon, like a cantaloupe, or perhaps a musk melon from a farm stand.

I chill the melon, and when I’m ready to prepare the soup, I peel and seed it, then cut it into chunks. I find that if I start with a small amount of the chunks in the blender and process them until they are puréed, I can then add the rest gradually with no need for additional liquid. The juice of one lime and salt to taste are all I add, except for a final drizzle of my best balsamic vinegar on top. You can add mint leaves, cayenne or even a garnish of diced prosciutto or feta instead of the vinegar if you wish.

Cold Cantaloupe Soup

cantaloupe

lime

Salt

balsamic vinegar

Cut cantaloupe in 1-inch chunks. Place about 1/4 of them in a blender and process at high speed until puréed. Once you have a purée, gradually add remaining melon, processing until the mixture is smooth.

Add lime juice and blend briefly. Season with salt to taste and blend again.

Refrigerate until ready to serve, or serve at once. Divide soup among 6 soup plates and drizzle a little balsamic vinegar in a circular or squiggly pattern on top of each.

Cold Cantaloupe Soup

Total: 10 minutes

Servings: 6

Author : Florence Fabricant

Ingredients

Instructions

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