Cantaloupe Soup With Jalapeños, Red Onion and Basil

My husband was a very good cook, but he operated with wild abandon when it came to picking recipes.

Strawberries, pickles, and powdered sugar? No problem.

Needless to say, it made for some interesting meals.

I’m more cautious. In my kitchen, the critical first step in cooking is always to analyze a recipe and its ingredients. If the concept of the recipe doesn’t work, you are pretty sure to be disappointed with the final product. Why waste your time and ingredients?

Sometimes, though, you find a recipe that you know won’t work, but the recipe writer’s vision is so far out there that, despite your misgivings, you just have to give it a try.

This is such a recipe.

Cantaloupe soup with a garnish of red onions, basil and jalapeños.

Really. Red onions and cantaloupe.

An impossible combination. Right?

Wrong. Wrong. Wrong!

This soup is delicious. It’s beautiful, too.

Who knew?

Serves 4

Cantaloupe Soup

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Ingredients

• One 2 1/2-pound ripe cantaloupe
• 2 C. ice cubes
• Generous pinch of salt
• 4-5 grinds of fresh black pepper
• 2 T. granulated sugar
• Juice of 2 large limes (about 1/2 C.)
• Grated zest of 1/2 large lime
• Garnish with finely-diced (and seeded) jalapeños, coarsely-chopped basil leaves, minced red onion, mint leaves

Instructions

1. Peel cantaloupe and cut it into chunks.
2. Puree cantaloupe with ice, salt, pepper, sugar and lime juice in a mixer until the mixture is smooth and thick.
3. Stir in grated zest. Chill.
4. Garnish with jalapeños, basil, onion and mint leaves.

Nutrition

Calories

109 cal

Fat

1 g

Carbs

27 g

Protein

2 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

145

https://bluecayenne.com/cantaloupe-soup-with-red-onion-and-basil

This recipe is adapted from one that appears on Leite’s Culinaria. Here is the link: https:  Leite’s Culinaria Iced Cantaloupe Soup with Jalapeno.