ICED CANTALOUPE SOUP WITH JALAPEÑO AND BASIL
- One 2½-pound intensely sweet-smelling ripe cantaloupe
- 2 cups ice cubes
- Generous pinch of salt
- 4 or 5 grinds of black pepper
- 2 tablespoons sugar
- Juice of 2 large limes (about ½ cup)
- Grated zest of ½ large lime
- 1 or 2 jalapeños, seeded and cut into fine dice
- 10 to 12 fresh basil leaves, coarse chopped
- ½ medium red onion, cut into ⅛-inch dice (optional)
Instructions:
Icy and gorgeously orange, this puree is flecked with the bright green of fresh-grated lime zest.
- Cut the melon into quarters. Scoop out its seeds and trim away the rind. Slice it into chunks and put them into a food processor. Add the ice, salt, pepper, sugar, and lime juice, and puree. Stir in the grated zest.
- Place the jalapeños, basil, and onion in separate small serving bowls. Pour the puree into individual soup bowls or into a pitcher for further chilling.
- To serve, pour the soup into bowls and pass the condiments. The basil and jalapeño are the essential finishes for the soup, while the onion is an attractive option.