Cantaloupe Mint Soup
Recipe

Canteloupe mint soup: a refreshing summer treat. Photo by Robyn Eden.

Making the soup:
In a blender or food processor, combine orange juice, lemon or lime juice, honey, and mint. Puree until smooth. Combine pureed mixture with buttermilk and set aside.

Peel and seed cantaloupes. Cut the cantaloupe into cubes and puree into buttermilk/juice puree. Chill two hours before serving. Garnish with a fresh mint sprig.

Cantaloupe Mint Soup
1 1/3 cups fresh orange juice
2 teaspoons fresh lemon or lime juice
1 teaspoon honey
1 3-inch sprig fresh mint
2/3 cup buttermilk
2 ripe Texas cantaloupes

(From "Soup Yourself: 50 Simple Yet Sublime Recipes from the Eastside Cafe," copyright 1992 by Eastside Cafe/Blame Books, $10.95 at the restaurant. Above recipe is one third of original recipe.)

Cantaloupe Tips
Note from the cookbook: "We think it's easiest to cut all of the rind off the melon before removing the seeds. The melon retains more juice and it's less messy." Start by slicing off each end of the melon for easier peeling.

Choosing cantaloupe: A ripe melon will yield to slight pressure at the stem end and have a melony fragrance.

Chef Ruth Carter gathering mint
Mint comes in many varieties and is easy to grow.

Mint comes in many varieties and is easy to grow. Photos by Jacquelyn Torbert.

Mint Tips
Use any or all of the following: orange mint, lemon mint, pineapple mint, spearmint, or peppermint. Varieties available at most local nurseries.

Note from the cookbook: "Mint will grow like a weed. Just plant a few sprigs under your outdoor spigot and watch it go."

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