CHILLED CANTELOUPE SOUP — Serves 4 to 6
2 nicely ripe Canteloupes (or Musk Melons) — Sniff test the best … should be really fragrant
1 medium Cucumber, de-seeded and diced into 1/4-inch cubes
1/2 Red Onion, 1/4-inch dice
4 center stalks of Celery, 1/4-inch dice
1 2-inch piece of fresh Ginger, finely minced
1/3 cup Orange Juice
1/2 cup Extra Virgin Olive Oil
1/4 cup chiffonade Fresh Mint
Salt and freshly ground Black Pepper to taste
Cut one melon in half and remove seeds. With a melon baller, make melon balls and set aside.
Scrape out remaining flesh and set aside. Peel and de-seed other Canteloupe then chop into small chunks and add to extra flesh from first melon. Put this mix in a blender with Orange Juice. Blend till smooth. With motor running, slowly add Olive Oil.
Pour liquid into a bowl and add all other remaining ingredients, including melon balls. Refrigerate and let rest for at least 4 hours before serving. This is a refreshing picnic soup … or try serving it in a Martini glass with a mint garnish to dinner guests as a first course.