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
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.