Chilled Cantaloupe Soup

Serves: 4-6 People
Drink Paring: Pinot Grigio
Cooking Time: 30 minutes

1 Whole Cantaloupe
2 Lemons
1 Small Japanese Cucumber
¼ Cup Tap Water (Or Substitute with Milk or Cream)
¼ Teaspoon Salt
¼ Teaspoon Pepper
Mint for Garnish

Peal and cube cantaloupe into small pieces and set aside in a bowl. Zest one lemon and set aside. Now juice both lemons and place into a blender along with the water (or milk/cream for a creamier option). Add a few pieces of cantaloupe to water at a time into the blender and puree until smooth. Peal, de-seed and dice the cucumber into small pieces. Pour the soup into bowl, add cucumber and lemon zest to the soup. Set aside and let chill in the refrigerator. Garnish with mint. Serve as appetizer or light refreshing summer lunch.

Cantaloupe Soup Recipe

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