Chilled Cantaloupe and Key Lime Soup
Feta, Cilantro, Mint, Kaffir Lime, Olive Oil
With just three ingredients, cold cantaloupe soup couldn’t be easier to prepare, nor more refreshing. This delightful Chilled Cantaloupe and Key Lime Soup is perfect for summer entertaining. Key limes give the soup a fresh bright acidity.
The garnishes take the soup to another level. Feta brings a tangy element while olive oil adds a rich mouthfeel. Kaffir lime leaf slivers bring a luscious perfume and unique citrusy flavor. The green herb garnish of mint and cilantro contrasts the pastel-orange soup for a very pretty presentation.
Chilled Cantaloupe Soup Recipe
- flesh from one cantaloupe, chilled
- juice from about 8 – 12 key limes, chilled
- salt to taste
Place fruit, juice, and salt in a blender. Blend until smooth. Adjust lime juice and salt to taste. Blend again. Pour into chilled bowls.
- fruity olive oil
- crumbled feta
- small cilantro leaves
- small mint leaves
- kaffir lime leaf, sliced into small slivers
- key lime wheels, seeds removed
Drizzle olive oil over soup. Arrange garnishes on top.
Note: Key limes have a thin skin, so when sliced into thin wheels, the entire wheel can be eaten.
Try my Charred Goat Cheese Salad with Cantaloupe, Cucumber, and Fennel – recipe here.