Chilled Cantaloupe Soup with Blackberry Drizzle and Basil
Fruit is jumping all around here with the blueberry farm next to me, wild blackberries a short walk away and all those strawberries I picked last month sitting in the freezer. But, then I fell in love, swept away with a canteloupe soup from a local restaurant, the Mad Platter. They told me the ingredients and that was enough for me to figure out the rest.
Cantaloupe, coconut milk, rum, finely chopped mint made a summery first course. Not having rum. I changed it a bit, but I did use coconut milk, which brings some smoothness. The only taste that comes through is the cantaloups and that’s what I was going for.
Such a pretty way to start a meal or end a meal.
How to Make Chilled Cantaloupe Soup
Start with fresh, ripe cantaloupe.
You can use a strainer like this to puree the cantaloupe or a food processor.
Plate, drizzle blackberry syrup and garnish with basil.
- 1 whole large cantaloupe
- juice of half of lemon
- ¼ to ½ cup coconut milk (you will need to be the judge of this for your own taste)
- handful of fresh sweet basil, finely chopped for garnish
- blackberry syrup or a very fine aged balsamic vinegar for drizzling. (see note)
- champagne vinegar
- Peel, seed and dice cantaloupe.
- Add lemon juice.
- Bring to a thick puree using a food processor.
- Add in coconut milk. Cantaloupes size will very, so adjust the coconut milk to your desired taste and texture.
- Serve with a drizzle of fine aged balsamic or a blackberry syrup and finely chopped basil.