Iced cantaloupe soup with jalapeño and basil from The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show (page 85) by Lynne Rossetto Kasper and Sally Swift

  • basil
  • limes
  • red onions
  • jalapeño chiles
  • cantaloupes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MissKoo on May 21, 2020

    When the weather is hot and steamy, there is no better soup than this one. It goes together in a blender or food processor in minutes. Having a perfectly ripe melon is key. The color and flavor are exquisite, and it's an unexpected and delightfully refreshing first course. It's become a standard in my summer rotation of soups. Terrific for a summer brunch.

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