Ingredients
Method
- Place half of the cantaloupe cubes (approx. 2 cups / 320g) into a high-powered blender and process on high speed until completely smooth to create a liquid base.
- Add the remaining cantaloupe (approx. 2 cups / 320g), 0.5 cup (120ml) coconut milk, 2 tbsp (30ml) lime juice, 2 tbsp (42g) honey, 4 tsp (20ml) lemon juice, 0.25 tsp cinnamon, 0.125 tsp nutmeg, and 0.125 tsp salt to the blender.
- Blend the mixture again on high speed for 45–60 seconds until the soup is velvety, creamy, and uniform in texture.
- Pour the soup directly into serving bowls if you prefer it cool, or for the best flavor profile, transfer to an airtight container and refrigerate for at least 30 minutes to chill thoroughly.
- Top each bowl evenly with the 0.25 cup (40g) sliced cherries and 0.25 cup (30g) toasted pistachios immediately before serving to maintain the crunch.
- Chill Your Bowl: For an extra refreshing experience, place your serving bowls in the freezer for 15 minutes before plating. This keeps the soup ice-cold while you eat.
- Adjust the Sweetness: Melons vary in sugar content.
- Taste your blender mixture before serving. If your melon is very sweet, reduce the honey. If it's a bit bland, add a touch more honey or a pinch of salt to pop the flavors.
Pick the Perfect Melon: The success of this Chilled Melon Soup relies entirely on the sweetness of your fruit. Smell the stem end of the cantaloupe at the store; it should smell fragrant and sweet, and the stem scar should yield slightly to pressure.
Toast the Nuts: Do not skip toasting the pistachios! Toasting them in a dry pan for 2–3 minutes releases their essential oils and adds a nutty crunch that contrasts perfectly with the smooth texture of the soup.