Southwestern Spicy Chilled Cantaloupe Soup
As part of our Fourth of July celebration, here is a light starter. We want to celebrate America as a melting pot. What better way to start than with Southwestern Spicy Chilled Cantaloupe Soup. It highlights the flavors of south America and the bounty of North America. Melons, mint, and citrus are all indigenous to the USA. And, the addition of Sparkling wine ties in our European heritage. Be careful with kids around this one though. You definitely want to be checking ID’s. This baby is 25% booze. What better way to get the fireworks flying this fourth?
Don’t forget, it’s a great treat for any meal, especially brunch. You can chill this soup after it’s made. Or, for the best results, refrigerate all the ingredients before and make right before you serve. That will preserve the bubbles from the sparkling wine. As for the wine, this is the fourth of July, use an American made sparkler. It doesn’t have to be the highest quality. With all the other ingredients, the difference between an $8 wine and a $20 wine will not shine through. Save the good stuff for a toast. But, don’t skimp too much. You still want a brut bubbler. There is enough sweetness in the melon.
Southwestern Spicy Chilled Cantaloupe Soup
Ingredients
- 1 quart peeled, seeded, and cubed cantaloupe
- 2 Tbsp chopped fresh chilis (jalapeno, poblano, or similar)
- 1/2 cup lime juice
- 2 cups sparkling wine
- 1 cup honey or agave syrup
- 1 Tbsp Chopped Fresh Mint
- 1/4 cup candied ginger
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
Instructions
- Blend all ingredients in a high speed blender until smooth. Serve as is or with a drizzle of berry coulis or other garnish.