I think my new favourite recipe this summer is canteloupe soup, a refreshing start to a meal on a hot, humid day.
Last week, my neighbourhood grocery store was out of mint, which I had planned to use as a garnish for the soup. By coincidence, I stopped at a nearby flower store, and spotted a few small spearmint plants for sale. Now that I’ve bought one, I’m looking for more ways to use it.
Yesterday, I tossed a generous helping of mint leaves into my food processor along with chunks of ripe canteloupe, a dollop of honey, the juice of half a lime, and – my “secret” ingredient – a pinch of lime-infused sea salt. I didn’t measure the canteloupe, but I processed four batches, enough for eight cups of soup.
I’ve seen similar recipes online – a couple call for adding orange juice – but I think the one I made last night is the best so far.
That’s how we’re starting dinner tonight – after the sparkling grape juice and challah.