“Life is uncertain. Eat dessert first.” — Ernestine Ulmer

Chilled soup is so refreshing in hot weather, isn’t it? I love to order it when I’m eating out, but I don’t make it nearly often enough. Which is pretty silly, when you think about how easy it is to make if you have a food processor. Toss a bunch of stuff in the bowl, press a button, voilà! And when your chilled soup du jour is fruit-based, you get the little added bonus of feeling like you’re starting the meal with dessert!

Ingredients:

1 cantaloupe

1 tablespoon lime juice

1 large orange

⅛ teaspoon Ceylon cinnamon (use a tad less if using a different kind)

smidgen salt

3 tablespoons cream, plus more for whipping

fresh spearmint sprigs for garnish, optional

Preparation:

1.) Place the lime juice in a measuring cup. Squeeze the juice from the orange. Add OJ to the same measuring cup to make ⅓ cup (160 ml).

2.) Wash the cantaloupe well. If you’re tempted to skip this, check out my post on Guacamole for proof of why it’s necessary. Cut the melon in half and scrape out the seeds.

3.) Cut the halves into wedges. Run a filet knife along the inside between the rind and the meat, then roughly chop the strips of rindless melon.

 

4.) Place melon chunks in the bowl of a food processor fitted with the metal blade. Process until smooth, then add the juice.

5.) Stir in the cream and cinnamon, mixing well. Transfer to a bowl, cover, and chill. Serve with a dollop of whipped cream or Greek yogurt and a small sprig of mint.