Melon Soup

Melon Soup

Ripe cantaloupe and freshly squeezed juices are essential to this no-cook summer soup. Makes about 8 cups.

Purée in a food processor until smooth:

  2 medium very ripe and sweet cantaloupes or other orange-fleshed melons, peeled, seeded, and cut into chunks

Pour into a large bowl and stir in:

  1 cup fresh orange juice
  1/4 cup fresh lime juice
  2 tablespoons fresh lemon juice

Refrigerate until cold, about 2 hours. When ready to serve, prepare:

  1/4 cup freshly grated peeled ginger

Using a cheesecloth or your hands, squeeze out the ginger juice into a small bowl. Stir 4 teaspoons of the juice into the soup. Serve in chilled bowls, garnished with:

  Thinly sliced kiwi fruit or strawberries
  Fresh mint sprigs

From: The 1997 Joy of Cooking, Irma S. Rombauer.
book cover image