Cold Cantaloupe – Ginger Soup
Makes about 2 ½ cups
1 Half of a field ripened cantaloupe, seeded and peeled
2 T Orange juice
4 T Ginger Zap flavored vodka from Asylum Distillery
1 T Honey
¼ tsp Coarse salt
1 Lime, zested and juiced.
Cube the melon and put the pieces into a food processor with the orange juice. Pulse until pureed. (For a smoother texture, use a blender.)
Add the Ginger Zap, honey, salt and 1 T lime juice. Pulse to blend. Refrigerate overnight.
Serve in cold bowls. Garnish with the lime zest, mint leaves, or a few drops of balsamic reduction
Easy and delicious!
- Use the ripest most fragrant melon you can find.
- Make the soup a day ahead so the flavors can blend and the soup will be well chilled.
- Ginger Zap is made at the Asylum Distillery in Bridgeport, CT. If you can’t find it, try Barrow’s Intense ginger liqueur, which will be a little sweeter. Taste and cut back on the honey if you want.
- This recipe is easily doubled to use a whole melon and serve four or more.