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Cantalope Soup with Mint

  • 3 lbs of sugar cube cantalopes from Earth Spring or Rex Farms 
  • 1/4 cup honey from Rex Farms
  • 1/2 cup orange juice
  • 1 1/2 tablespoons finely chopped fresh mint, plus small sprigs for garnish, optional from Lark Rise, Everblossom, or Piney Mountain

1. Halve melons, scoop out seeds and remove rind. Cut flesh into large chunks. (You should have about 6 cups.)

2. Working in batches if necessary, combine cantaloupe, honey and orange juice in a blender. Pulse or blend until smooth. Transfer to a large bowl, cover and refrigerate until thoroughly chilled, at least 2 hours.

3. Just before serving, briskly whisk soup and stir in mint. Serve very cold, garnished with sprigs of mint, if desired.