Last week I blogged about the zucchini dishes I made after my Eastern Market shopping trip. Well, I also bought a large cantaloupe on that trip, and it was so big that I decided to use about 2/3 of it for a chilled soup. I had tried making cantaloupe soup the previous week with mint, lemon juice, orange juice, and milk, but while it was good, something just wasn't quite right. (Or maybe it was just the cantaloupe I bought last week, who knows...) So this week I decided to look up tried and true recipes online, and found one (a Gale Gand recipe on the Food Network) that had similar ingredients but with the addition of dark rum. I blended the mint leaves right along with the rest of the ingredients just because I had done it that way previously and liked it, and I didn't strain the soup because I had used a food processor so my soup was too thick to strain, I think. I liked it thick though, and the soup turned out great! Ingredients:
Links:- 1 cantaloupe, peeled, seeded, and cubed
- 1/4 cup dark rum
- 1/4 cup cream
- 1 lemon, zested
- 2 tablespoon orange juice concentrate
- 4 mint leaves
- Place everything in a blender or food processor and puree. Chill and serve.
Original recipe
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