Cantaloupe, Lime, and Chili Soup
Martha Stewart Living, July 2012
- 3-pound cantaloupe
- 3/4 teaspoon sambal oelek (Asian chili paste; <a href="http://ethnicfoodsco.com" target="_blank">ethnicfoodsco.com</a>)
- 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.
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