Ingredients

The following ingredients have 5 Servings
  • 1 ripe cantaloupe, (or 2 pounds peeled and seeded cantaloupe)
  • 1 medium cucumber, (peeled and seeded (approximately 1 1/2 cups))
  • 1/4 cup shallots, (chopped (approximately 1 small shallot))
  • 1/4 cup fresh basil
  • 1/4 teaspoon minced garlic
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoon white wine vinegar
  • 1 tablespoon fresh squeezed lemon juice
  • 1/4 teaspoon kosher salt or to taste
  • fresh ground black pepper to taste

Instruction

  • Cut the cantaloupe in half and scoop out the seeds, discarding them. Slice each cantaloupe half into quarters and use a large spoon to scoop the fruit into a blender, discarding the skin.
  • Add the cucumber, shallots, basil, garlic, olive oil, vinegar, lemon juice and salt to the blender. Add a few twists of fresh ground black pepper. Puree until smooth.
  • Place soup in a large container with a tight lid and refrigerate overnight to allow the flavors to blend. Do not skip this step!