Chilled Cantaloupe Soup

Melons ripening in the hot Texas sun, their pale golden hue peering through the rough, netted exterior hiding the goodness inside. This chilled soup is full of the fragrance of those melons, blended with fresh peaches and oranges, infused with exotic spices plus a generous pour of Madeira wine and a layer of Texas honey.

I can still see my Mother’s hands, skillfully carving the rugged peel from the sweet, pale orange flesh of the cantaloupe picked straight from my Grandmother’s garden. Perfect for this sultry weather, this soup requires minimal effort and delivers gorgeous flavors.

It starts with allspice and star anise steeped in freshly squeezed orange juice, releasing their unique notes. Then a mountain of fresh cantaloupe is puréed with peaches, honey and orange zest with Madeira wine bringing a hint of subtle earthiness.

When you’re searching for melons, your sense of smell can be your best guide. Look for melons that are very heavy for their size with a slight golden tone on the peel and a stem end that yields slightly with a gently push. To prepare melons, cut them lengthwise or across the middle – no hard rules here. Then gently scoop the seeds out with a spoon and slice the peel from the flesh with a sharp knife. Discard the seeds and the peel in your trash, never your disposal!

The spices in this soup will mellow overnight transforming it into a beautiful and elegant dish. Top with a dollop of sour cream plus a touch of fresh cantaloupe – I’m quite certain my Mom and my Grandmother would approve!

Chilled Cantaloupe Soup

½ cup fresh orange juice, about 3 to 4 oranges

3 whole star anise

5 whole allspice

½ cup Madeira wine

8 to 10 cups cubed ripe cantaloupe, about 1 large melon, plus extra for serving

2 cups peeled and sliced peaches, about 2 large peaches*

4 tablespoons honey

¾ tablespoon orange zest, about 3 to 4 oranges

1 teaspoon Fruit Fresh®*

Sour cream for garnish

Combine the orange juice with the star anise and the allspice in a small saucepan and bring to boil over medium heat. Remove the pan, cover and let the juice steep with the spices for about an hour.

Pour ¼ cup of the Madeira wine into the canister of a blender. Add half of the cantaloupe, half of the peaches along with the honey and orange zest.

Blend, starting on low using the tamper as needed. Raise the speed to medium-high and blend until very smooth, about 1 to 2 minutes. Transfer the soup to a large container that will hold about 10 cups. Repeat with the remaining Madeira wine along with the rest of the cantaloupe and the peaches.

Pour the orange juice and the spices into the soup base. Add the Fruit Fresh® and stir to blend together. The soup will be quite frothy at this point.

Cover and let the soup chill overnight. Before serving, give the soup a good stir. Serve topped with a swirl of sour cream and garnish with small pieces of fresh cantaloupe.

Makes 8 cups of soup. *The Fruit Fresh® will help prevent the peaches from browning, and frozen peaches can be used in place of fresh.