I enjoy this type of soup. An easy dish to prepare and so refreshing on a hot summer day. Cantaloupe derives its name from the Italian village of Cantalup, where it was first cultivated around 1700 A.D. Cantaloupe, also known as rockmelon, is an excellent source of vitamin A and C. Watermelon is related to the cantaloupe, squash and pumpkin, other plants that also grow on vines on the ground. It is an excellent source of vitamin C and a very good source of vitamin A.
4 cups ripe cantaloupe, cut in 1-inch pieces (about 1 large melon, rind and seeds removed)
4 cups watermelon, cut in 1-inch pieces (rind and seeds removed)
Juice of 1 fresh lemon
1 to 2 teaspoons honey, liquefied (20 seconds in microwave)
1/4 teaspoon salt
2 fresh jalapeño peppers, seeded and finely minced
1/2 cup fresh blueberries
Purée the cantaloupe and watermelon together in a food processor or blender. Add the lemon juice, honey, salt and jalapeños to taste. Chill for up to 4 hours. Garnish with fresh blueberries and serve.
The Culinary Chase’s Note: I used Tabasco hot sauce (a few drops) as the jalapeños in the store were looking a bit old. A perfect way to start an evening meal. Enjoy!