Chilled Cantaloupe Soup

  • Courtesy of Connie FairbanksChilled Canteloupe Soup

    Courtesy of Connie FairbanksChilled Canteloupe Soup

Updated 8/2/2011 2:51 PM

cup water

cup mint leaves

2 kaffir lime leaves

Zest and juice of 2 limes

2 medium cantaloupes

2 tablespoons honey

cup sparkling wine (such as Prosecco)

Slivers of fresh mint, for garnish

In small saucepan, bring the water to a boil. Add the mint, lime leaves and lime zest. Set aside off the stove, to steep for at least an hour to infuse the water with the additional flavor. Strain the mixture through a fine-mesh sieve (such as a tea strainer), squeezing out as much juice as possible. Discard the wilted mint leaves, lime peel, and leaves.

Peel, seed and coarsely chop the cantaloupe. Place half of it in the food processor and add the mint-lime water, lime juice, honey and sparkling wine. Process until smooth, and transfer the mixture to a large bowl.

Process the remaining chunked cantaloupe, then mix it into the seasoned cantaloupe mixture. Check again and adjust seasonings to taste. Strain the soup through a fine-mesh colander into a plastic container. Discard the pulp.

Freeze 2 cups of the soup in an ice cube tray. Cover and chill the remaining soup overnight.

To serve: Pour the soup into small mugs and add a cantaloupe ice cube. Garnish with slivers of fresh mint.

Serves six to eight.

"Scratch That" by Connie Fairbanks