Serves 8 to 10 as an appetizer
I learned to make this soup at a cooking class at Sienna a number of years ago, and remembered it when I smelled a ripe cantaloupe and saw the Turkish yogurt at Maple Farm Foods. It’s best made with whole-milk yogurt. Using low-fat or fat-free yogurt is fine, but the soup won’t be as creamy. Add additional honey or peppers to taste. You might try using just half the pepper unless you like hot foods.
1 ripe cantaloupe melon
1 container Turkish or whole-milk yogurt
1 fresh jalapeno or Serrano pepper
3 tablespoons honey (or to taste)
Sliced almonds and mint or cilantro leaves for garnish
Slice the cantaloupe in wedges, then remove the wedges from the skin and cut them in 1-inch chunks. Place in the bowl of a food processor. Slice the pepper in half and remove the seeds and ribs. Dice in small pieces and add to the food processor. Process until the cantaloupe is smooth, then add the yogurt and honey and pulse a few times to blend.
Chill the soup and serve in small cups, garnished with a few sliced almonds and a leaf or two of mint or cilantro.
