Tuesday, August 6, 2013
Spicy Chilled Cantaloupe Soup
Not everyone's husband would be enthusiastic about the idea of cold melon soup. I'm pretty lucky.
I used to hate cantaloupe more than any other fruit. In the dead of winter, it just tastes gross in a grocery store fruit tray. But then I tried a local, ripe summer cantaloupe and I saw what all the fuss was about.
We found some farm-fresh cantaloupe on a country drive and couldn't resist. But I knew the two of us couldn't get through a whole melon by just slicing and eating it.
I found this recipe from Martha Stewart for chilled cantaloupe soup, which couldn't be easier or more refreshing.
All you need is a cantaloupe, a lime and sambal oelek.
Sambal oelek is a Southeast Asian chili paste. It was spicier than I expected so you can adjust the spice accordingly if you like things milder.
All you have to do is dice the cantaloupe.
Then purée it in a blender with a teaspoon of sambal oelek, the juice of a lime and a bit of salt.
Chill in the refrigerator for an hour, then serve, swirled with a little more sambal.
Spicy but cool and refreshing. It's so easy and a great way to showcase fresh melon.