The Yankee Chef: Try a cold soup
Cantaloupe Soup With Crispy Ham
1 cantaloupe, peeled, seeded and cubed (about 4 c.) 1 T. vegetable oil 1 small onion, peeled and chopped 1 c. chicken or vegetable stock Salt and pepper to taste Juice from one lime 3 slices prosciutto Grated zest of one lime
Heat oil over medium heat in stock pot. Cook onions until soft and translucent (but not browned). Add melon and chicken stock and bring to a boil. Reduce heat to low and simmer 10 minutes, until melon falls apart when prodded with a spoon. Season with just a pinch of salt and pepper and add lime juice. Remove from heat and cool slightly before blending in blender or food processor in small batches. Serve warm or chill for several hours to serve cold.
Before serving, thinly slice and chop prosciutto into small pieces. Fry over medium high heat until browned and crispy. Remove from heat and pat with paper towel to remove excess oil. Sprinkle ham bits and grated lime zest over top of serving bowls before serving.
Spicy and Sweet Honeydew With Pepper Bacon
1 cantaloupe 1/2 c. plain yogurt Pinch of red pepper flakes(or more) 1/2 c. pepper jelly 2 slices of pepper bacon per person, cooked and crumbled Vegetable oil Cracked black pepper
Seed and peel the honeydew melon. Cut into small cubes. Put remainder of honeydew melon, jelly, red pepper flakes and yogurt into blender and blend until smooth. Pour through a fine sieve to avoid the pulp, if desired. I personally love the pulp but I'm a Yankee. Chill. When ready to serve, pour soup into bowls, sprinkle with cracked black pepper and garnish with pepper bacon.
The Yankee Chef
..........It's Just That Simple!
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