7.31.2010

A chilled melon soup


I planned to bake cornbread and fry okra for dinner Thursday night. Paired with sliced ripe tomatoes and freshly cooked pink-eyed peas, they make a classic Southern meal, something I make for myself once every summer. It's a seasonal, feel good meal, one I look forward to. Another day of scorching temperatures made me rethink my course of action.

A cantaloupe hid in the corner of my refrigerator — an overly ripe, slightly dented specimen from a CSA box of old. This not-so-attractive fruit, peeled, chopped and combined with a handful of almonds, turned into dinner with the help of my Waring blender and a few drops of citrus juice. I think of this as a super-simplified take on grape and almond gazapacho. A cucumber might be a nice addition to the melon-almond soup recipe below (I didn't have one), and the heat of a jalapeno pepper would be an interesting twist. My cantaloupe was very sweet, but add a bit of simple syrup or agave nectar if your soup needs a little sugar.

Simple syrup is made by combining equal parts water and sugar in a saucepan over low heat, stirring until the sugar dissolves. Adding granulated sugar to the soup would result in a grainy texture.

The following recipe would serve 3-4 as an appetizer; in typical single gal fashion, I consumed 2 helpings, slipped Season 5, Disc 1 of Six Feet Under into the DVD player, and supplemented my delicious starter with popcorn. Everything — entertainment included — was wonderful, but I'm a little depressed. There is no Season 6.

Chilled Melon and Almond Soup
Serves 3-4

1/2 cup blanched, slivered almonds
1 ripe cantaloupe, peeled and roughly chopped
3/4 cup cold water
2 teaspoons lemon juice
2 teaspoons lime juice
pinch of kosher salt
mint leaves, finely chopped
extra virgin olive oil


Put the almond slivers in a heat-resistant bowl. Cover with boiling water and let sit for at least 30 minutes, allowing them to soften.

Put 1/4 of the peeled and chopped cantaloupe into a blender with cold water — enough to get the blades going without trouble — and puree. With the blender running, add the rest of the melon, a few pieces at a time, and puree until smooth. Add lemon and lime juice, and a pinch of kosher salt. Taste, and add a few teaspoons of simple syrup or agave nectar if necessary. If the soup is too thick, thin it with more cold water.

Chill for at least 1 hour before serving. Garnish with freshly chopped mint leaves and a drizzle of olive oil.

7 comments:

  1. Last night we watched episode one of season one, as Nick has never seen any of the series. I was obsessed with Six Feet Under several years ago. Sometimes I'd spend the weekend with my parents and Betty and I would stay up watching episode after episode and suddenly it would be 3 am. I have to say, I watched so much and it got so dark that I think it actually made me depressed. Moderation might've helped.

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  2. wow this looks fab your so creative let me know if you ever want to guest post on chow and chatter email me

    Rebecca

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  3. Lemon Gloria,

    I hope Nick enjoys the series as much as I do - it's brilliant! And I, too, am guilty of staying up way past bedtime to view an entire disc.

    Chow and Chatter,

    Thanks so much - I will email you. I hope to return from vacation mid-August refreshed and ready to write.

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  4. The soup looks gorgeous. Can't wait for our summer to try it.

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  5. Ellie - Thanks for the compliment. I just wish my photos were as good as yours!

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  6. Wow, this soup is perfect for the Summer, would love to try it...and soon :-)

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  7. Juliana - I hope you will try it. Thanks for stopping by!

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