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
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.