Friends of Scott  Joplin
    Fried Green Tomatoes
    German Fried Red Cabbage
    Linguini with Nuts, Dried Fruit and Gorgonzola
    Cold Cantaloup Soup
    Mom's salmon patties
    Mom's Fruit Shortcake for Twelve
    Mom's Kidney Bean Salad
    Mom's Little Brown Koko Cake
    Aunt Ella's Corn Salad
    Vicki's Lime Jello Supreme
    Old Fashioned Minced Meat
    Peach Conserve
    Plum Black Walnut Conserve
    French Mustard Pickles
    Spanish Rice
    Broccoli with White Sauce
 Christmas Letter

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.


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


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.


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.