A sweet and savory chilled soup made with late summer and fall produce. It does need to be chilled overnight before serving OR if all of the ingredients are already cold, serve immediately.
*See Kitchen Notes for more information.
Transfer to a container and place in the refrigerator overnight to chill*.
Cantaloupe – The main thing to keep in mind when determining if a melon would work with this soup is its sweetness. If the melon is really sweet, then the soup is going to be really sweet. The acid and the pepper do tone the sweetness down some, but it might not be enough for some palates. The last melon I used was an overripe muskmelon. It was overripe mushy but not very sweet; therefore, it made a slightly sweet and savory cold cantaloupe soup.
Pickled Pepper Vinegar – This is the preferred acid for this cantaloupe soup because it’s spicy and garlicky. However lime juice, olive brine, or a dash of rice vinegar also works. If you want a little spiciness, add a dash of hot sauce or pepper sauce, or throw a couple slices of jalapeño into the blender.
White pepper – I love to salt and pepper my cantaloupe; therefore, I thought that same seasoning would be great with this cantaloupe soup. I’ve made this soup with both back pepper and white pepper and, to me, the white pepper is excellent. So I highly recommend it. However, if you don’t have white pepper, don’t hesitate to use black pepper.
Milk or milk substitute – This ingredient is used to help create a smooth and creamy texture. Almond milk and rice milk are my preferences.
Chilling Soup - Chill the soup overnight before serving, or chill all of the ingredients before making the soup. Once made, serve immediately.
Recipe author: MJ of MJ's Kitchen