Ingredients

1 ripe cantaloupe pulp, seeds removed, cut into cubes
2 cucumbers, peeled
1 garlic clove, peeled
2 cm fresh ginger root, peeled
3 tablespoons extra virgin olive oil
the juice of 1 lemon
2 tablespoons apple vinegar
half a teaspoon whole sea salt
ground white pepper, to taste
ground paprika, to taste
red chili powder, to taste
1 red pepper, diced
half a cup filtered water

Makes 4 servings.

Directions

In a blender, puree all the ingredients except the diced red pepper. When smooth, divide the soup among serving bowls and stir in the diced red pepper. Taste for seasoning and serve chilled.

Tips, thoughts, ideas

The sweetness of ripe cantaloupe is the key to this delicious cold dish. Characterized by a distinctive spicy-fruity taste, this soup works beautifully on a hot day as an appetizer or as a quick meal.