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.
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.
