Wow your family with a tasty burst summer melon!

Cantaloupe soup makes a fabulous opener to a grilled or BBQ menu of any kind OR as a light dessert (sub in any small scoop of citrus sorbet for the yogurt to up the wow factor). Plus, my version of cantaloupe soup is liquid enough to use as a base for a smashing summertime cocktail. 


SWEET CANTALOUPE SOUP


Yield: 3-4 servings

Ingredients

1 large or 2 small cantaloupe (we love Sugar Cube variety)

2 ounces no pulp orange or mango juice



Juice of 1 lime

1/2 ounce of orange liqueur (optional)

Greek-style yogurt, lime flavored (plain okay, too) 



Prep:

Peel and seed cantaloupe, reserve seeds and set aside. 


Cut cantaloupe into small chunks. Set aside a few small cubes for garnish (or before chunking, scoop a few melon balls). Place about 1/2 of them into a blender or mini-prep processor and process at high speed until finely chopped. Once you have a pulpy purée, gradually add remaining melon, processing until the mixture is liquid but not quite smooth.


Strain seeds then pulp with a fine mesh strainer into any container to make a broth-like base for your cold soup. Use a wooden spoon to press out as much juice as possible. Add orange juice. Refrigerate broth and garnish separately until ready to serve.


Just before serving: 

Stir in lime juice and optional liqueur. Divide soup among shallow rim soup plates. For an extra tongue tingle, pour a splash of lime flavored seltzer. Drop a rounded teaspoon of yogurt in the center, add garnish and enjoy!

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