Cantaloupe Lime And Chili Soup Recipes

CHILLED CANTALOUPE SOUP

Steps:

• Peel, seed, and cube the cantaloupe.
• Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth. Transfer to large bowl. Stir in lime juice, cinnamon, and remaining orange juice. Cover, and refrigerate for at least one hour. Garnish with mint if desired.

MELON WITH RED CHILI FLAKES, SALT AND LIME

Steps:

• Cut the melon into 1-inch cubes.Skewer the melon pieces (about four pieces for each skewer), and place them on a serving plate.
• Place the salt and red chili flakes in a coffee or spice grinder and pulse until finely ground. Sprinkle about a teaspoon of the salt/chili mixture over the melons, followed by the diced jalapeño.
• Squeeze the lime over the melons, and serve.

CHILLED CANTALOUPE SOUP

Steps:

• In blender or food processor blend together melon and juice until smooth.
• Place in large bowl and stir in lime juice and cinnamon.
• Cover and chill for at least 1 hour.
• Sprinkle with mint to garnish and serve.

CANTALOUPE AND ALMOND MILK SOUP

Steps:

• In a shallow baking pan toast the unblanched almonds in the middle of a preheated 350°F. oven for 5 to 8 minutes, or until they are aromatic, and transfer them to a blender. Add 1 1/2 cups water and blend the mixture until the almonds are ground fine. Strain the mixture through a fine sieve set over a bowl, pressing hard on the solids, discard the solids, and return the almond milk to the blender, cleaned. Add the cantaloupe, the honey, the lime juice, and a pinch of salt and blend the mixture until it is smooth. Transfer the soup to a bowl and chill it for 1 hour, or until it is cold. Divide the soup among chilled bowls, and garnish it with the sliced almonds and the lime slices.

CANTALOUPE-LIME SMOOTHIE

Steps:

• From lime, grate 1/2 t. peel and squeeze 2 T. juice.
• In blender, combine lime peel, lime juice, cantaloupe, peach, honey, and ice and blend until mixture is smooth and frothy. Pour into 1 tall glass.

CANTALOUPE SALAD WITH LIME, MINT, AND GINGER

Steps:

• Cut cantaloupe into 3/4- to 1-inch cubes (about 5 cups) and place in large bowl. Add lime juice, mint, and lime peel; toss to blend. Mix in sugar, ginger, and honey. Refrigerate salad until ready to serve, stirring occasionally, up to 3 hours.

CANTALOUPE WITH HONEY AND LIME

Steps:

• Using a sharp knife, slice a peeled and seeded melon as thinly as possible. Mound slices on four serving plates, dividing evenly.
• Drizzle melon with honey, and then sprinkle with the zest and juice. Serve immediately.