Alanna from A Veggie Venture dedicated the whole of February to Soup's On and invited all and sundry to join in and celebrate.
Since today is the last day of summer I thought I'd whip something to celebrate the season. Needless to say this isn't one of your more usual soups but it still gives you that inner satisfaction that a serving of soup seems to bring.
I've taken this wonderfully sweet and perfectly ripe cantaloupe and blended it with a little lime juice - served it with a fine dice of it's own flesh and a freshening hit of mint in the form of home-made mint ice cream.
fresh lime juice
mint ice-cream, to serve
Take a third of the cantaloupe and cut into a very fine dice. Toss in a little lime juice and place in the fridge to chill.
Take the remaining cantaloupe and cut into round chunks. Place in a blender or food processor and blend until smooth. Use a fine mesh to strain - discard the pulp. Add a little fresh lime juice to taste, then chill in the fridge until ready to serve.
When ready to plate - use a small round mould and portion out the dice between the plates, packing it down to form a tight cylinder.
Pour the chilled cantaloupe soup around the cantaloupe core then top with a scoop of ice cream.
Tagged with Dessert