Chilled Cantaloupe Soup
Recipe courtesy of Tiffani Thiessen
Ingredients:
- 8 cups cubed cantaloupe
- ½ cup water
- 1 tablespoon extra virgin olive oil
- 1 fennel, core removed and thinly sliced, plus fennel fronds for garnish
- 1 yellow bell pepper, seeds and ribs removed and thinly sliced
- Juice from ½ lemon
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Feta cheese crumbles, to taste
Directions:
Place the cantaloupe and water in a blender and blend on high until smooth.
In a large saute pan over medium heat, add the olive oil. When the oil is hot, add in the fennel and yellow bell pepper. Saute for about 7-8 minutes, or until the fennel and bell pepper is lightly caramelized and softened. Add the peppers and fennel to the blender along with the juice of lemon and a pinch of salt and pepper. Blend on high until smooth and then season with salt to taste. Remove to a bowl and chill in the refrigerator until ready to serve. Garnish with crumbled feta, fennel fronds and croutons
Serves 4-6
Photography by Rebecca Sanabria