Chilled Spicy Cantaloupe Soup


By Dane Feldman

Photo by Dane Feldman.

If you buy a lot of fruit like me, then you know that you’re bound to purchase a melon that’s something of a lemon once in a while (see what I did there?). Thanks to my food processor, I turned a giant and mostly tasteless cantaloupe into a delicious soup.

What you’ll need:
4 cups cubed cantaloupe
1/3 cup plain nonfat Greek yogurt
1/4 cup orange juice
1 tsp clover honey
Juice from 1 lime
1 kung pao pepper
2 sprig fresh mint

Be sure to wash the pepper first. Then, in a food processor, combine all the ingredients except for 1 of the mint sprigs. Process until it reaches the desired texture. You may need to add water to thin it out.

Pour into a bowl and seal. Refrigerate for at least 2 hours. Serve chilled with the mint sprig as garnish.

If you don’t have access to kung pao peppers, a regular chili pepper will do. If you grow your own mint, wait to clip it until right before you’re ready to make the soup. This way, it will taste as fresh as possible.