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.