Chilled Cantaloupe Soup

A tasty first course for a hot summer evening.

Nina L. Palmer

On a hot summer evening, this chilled cantaloupe soup with mint makes a great first course or a refreshing main dish when coupled with a crisp salad and croutons.

Chilled Soups recipe

Ingredients list for theChilled Cantaloupe Soup

Serves 3-4:

  • 1 melon cantaloupe
  • 2 tablespoons extra-virgin olive oil
  • 1 oz (30g) salt
  • 1 coffee spoon fresh cracked black pepper
  • 1 tablespoon honey
  • Fresh mint, chopped
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Directions

1. Cut melon in quarters and remove seeds. Scoop out the flesh with a melon baller and set aside. Save a few lemon balls for garnish, if you want.

2. Place the melon in a food processor or blender. Add oil, salt, pepper and honey. Pulse on low until desired consistency is reached; do not overprocess.

3. Put in the fridge to chill for 30 minutes before serving.

4. Just before serving, garnish the soup with chopped mint, black pepper and a drizzle olive oil.

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Chilled Cantaloupe Soup