We’d like to introduce you to our new friend: Chilled Cantaloupe Soup. A close relative to one of our favorites, Gazpacho, this refreshing treat can wear different hats: appetizer, dessert, brunch side dish…you name it!
2 T butter
2 T honey (or to taste)
1 T fresh ginger root, finely grated
1 heaping T lemon peel, finely grated
6-7 C Hermiston cantaloupe, coarsely chopped
1 1/2- 2 C milk
8 fresh mint sprigs
1 C cantaloupe, finely diced
1) Place butter, honey, ginger root, and lemon peel in a small bowl. Microwave until butter is fully melted, about 45 seconds. Stir to blend mixture.
2) Use a rubber spatula to scrape mixture into a food processor or blender. Add melon chunks and puree until as smooth as possible. Stir in milk. Transfer to a bowl, cover and chill thoroughly, 4 or more hours.
3) Garnish each serving with a mint sprig and some finely diced melon.
Note: To transform into a dessert, increase the amount of honey and use half and half or vanilla soy milk instead of the milk.