Cook The Book: Iced Cantaloupe Soup With Jalapeño And Basil

• One 2 1/2 pound intensely sweet-smelling ripe cantaloupe
• 2 cups ice cubes
• Generous pinch of salt
• 4 or 5 grinds of black pepper
• 2 tablespoons sugar
• Juice of 2 large limes (about 1/2 cup)
• Grated zest of 1/2 large lime
• 1 or 2 jalapenos, seeded and cut into fine dice
• 10 to 12 fresh basil leaves, coarse chopped
• 1/2 medium red onion, cut into 1/8-inch dice (optional)

1. Cut the melon into quarters. Scoop out its seeds and trim away the rind. Slice it into chunks and put them into a food processor. Add the ice, salt, pepper, sugar, and lime juice, and puree. Stir in the grated zest.
2. Place the jalapenos, basil, and onion in separate small serving bowls. Pour the puree into individual soup bowls or into a pitcher for further chilling.
3. To serve, pour the soup into bowls and pass the condiments. The basil and jalapeno are the essential finishes for the soup, while the onion is an attractive option.

cantaloupe, generous, black pepper, sugar, lime, jalapeufos, basil, red onion

Taken from www.seriouseats.com/recipes/2008/06/iced-cantaloupe-soup-with-jalapeno-and-basil-recipe.html (may not work)