Day 24: Iced Cantaloupe Soup with Jalapeno and Basil

It is hard to remember wanting to make a cold soup just a few days ago when today it is drizzly and overcast.

Iced Cantaloupe Soup with Jalapeno and Basil

This is basically the same thing as the Thai Cantaloupe Salad with Chile that I made a few weeks back, only you add ice and puree the whole thing.

This is super easy with no cooking and comes off very sophisticated. The authors recommend using a food processor, but next time I will use a blender because the processor didn't chop up the ice very well.

Blend one chopped up cantaloupe (no seeds or rind, obviously) with 2 cups ice, salt, pepper, sugar, and lime juice. Stir in a little grated lime zest.

I made this ahead of time and put it in a pitcher in the fridge. When ready to serve, you have to stir it a little as it starts to separate. Pour into serving bowls and garnish with diced jalapeno, red onion, and fresh basil.

This is so DELICIOUS! It may sound a little weird, but it is refreshing and has a little zip and the toppings are really essential to make it taste far more complex than it really is. This is one of my favorites so far.

45 recipes down in How to Eat Supper.