Cantaloupe and Cilantro Soup
Cantaloupes are back in season at last, and the first bite of cantaloupe every year never fails to put a smile on my face. It’s the taste of summer, light, lazy lunches by the sea, and endless apéritifs after a long day of doing absolutely nothing at all.
I discovered this dead-simple recipe in Portugal. It was originally just the melon mixed with a bit of milk and some salt (which is amazing - try it), but I wanted to add a bit of green, and I discovered a match made in heaven. Melon and cilantro….. Why did it take me so long to try this ? I intend to have it as often as I can to make up for lost time.
Blend: the flesh of 1 cantaloupe melon, about 2/3 C almond milk (add the milk little by little - melon is essentially water as it is), a very generous pinch sea salt (you want to counter the sweeteness of the fruit), freshly ground pepper, and a pinch red pepper flakes. Serve with chopped fresh cilantro (to taste).