This website is published through the courtesy of Southern Illinois University Edwardsville. Any opinions expressed, however, are totally my responsibility.

Jim Andris, Sept. 17, 2003.

Cold Cantaloup Soup

This is a nice cold, spicy soup that can be served throughout the warm months.

Ingredients

1 medium ripe cantaloup
juice of 1 lime
1 cup buttermilk OR yogurt
1-2 tablespoons finely chopped canned jalapeño pepper
1-2 tablespoons honey
1/2 to 1 cup of tamari-roasted pumpkin seeds

Directions

Peel and juice the cantaloup. I use a Champion juicer which rejects the pulp and produces only clear juice.

Place the juice in a blender with the lime juice, buttermilk OR yogurt, jalapeño and honey and blend thoroughly.

Chill until cold. This process is quicker if you started with a cold cantaloup.

Serve in soup bowls and pass the pumpkin seeds to sprinkle on the soup.

Number of Servings

Just enough for two hungry people, or will serve four as a soup course.

Notes

If you have a very large cantaloup, double the other ingredients.

You can usually find tamari-roasted pumpkin seeds at health food stores, but you can make your own, too. Just toast the pumpkin seeds in a heavy frying pan with a little oil and tamari.