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Cantaloupe, Lime, and Chili Soup


Cold soups are best served in chilled bowls. Put them in the freezer for 10 minutes to ensure the soup stays cold while you eat.

  • Servings: 3

Source: Martha Stewart Living, July 2012


  • 3-pound cantaloupe
  • 3/4 teaspoon sambal oelek (Asian chili paste)
  • 3 tablespoons fresh lime juice
  • 1/4 teaspoon coarse salt


  1. Cut flesh of cantaloupe into large chunks. Puree with sambal oelek, lime juice, and salt in a blender until smooth. Refrigerate until cold, about 1 hour. Stir well, and swirl in more sambal oelek if desired before serving.

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