Iced Cantaloupe Soup With Jalapeno And Basil
It is the dog days of summer in the Mid-South and the melons are coming in at the MFM. Lynne Rosetto Kasper and Sally Swift's new cookbook The Splendid Tables "How To Eat Supper" peaked our interest with this new cold soup favorite.
Iced Cantelope Soup With Jalapeno And Basil
Serves 2-4 as first course
Prep Time: 10 minutes
Comments from Lynne & Sally: "Icy and gorgeously orange, this puree is flecked with the bright green of fresh-grated lime zest. When you get down to eating the soup, you pile in extras of red onion, green chile, and fresh basil. It's an uncommon mix that always delights." "Track down a truly sweet cantaloupe for the soup. The commitment will pay back tenfold. A melon's fragrance tells you everything you need to know: if it smells sweet, almost perfumed, you have a good one. If a melon has no scent, it will have no flavor."
One 2 1/2 pound intensely sweet-smelling ripe cantaloupe
2 cups ice cubes
Generous pinch of salt
4 or 5 grinds of black pepper
2 tablespoons sugar
Juice of 2 large limes (about 1/2 cup)
Grated zest of 1/2 large lime
Finish
1 or 2 jalapenos, seeded and cut into fine dice
10-12 fresh basil leaves, coarse chopped
1/2 medium red onion, cut into 1/8 inch dice (optional)
Instructions
- Cut the melon into quarters. Scoop out its seeds and trim away the rind. Slice it into chunks and put them into a food processor. Add the ice, salt, pepper, sugar, and lime juice, and puree. Stir in the grated zest.
- Place the jalapenos, basil, and onion in separate small service bowls. Pour the puree into individual soup bowls or into a pitcher for further chilling.
- To serve, pour the soup into bowls and pass the condiments. The basil and jalapeno are the essential finishes for the soup, while the onion is an attractive option.
Variation
Check out page 86 of Lynne & Sally's cookbook to find out how to make a Cantaloupe-Jalapeno Cooler.