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.

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Summer Fresh Chilled Cantaloupe Soup

Chilled cantaloupe soup made simply with coconut milk and basil and a little bit of homemade blueberry syrup.

Servings 4

Ingredients

• 1 whole large cantaloupe
• juice of half of lemon
• 1/4 to 1/2 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

Instructions

• 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.

Notes

Blackberry sauce. I reduced equal amounts of blackberry jelly with champagne vinegar to make a gastrique type drizzle.

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