Recommended: frying up some prosciutto to crumble on top.
1 ripe melon, or 2 pounds peeled and seeded melon
1 medium cucumber, peeled and seeded (approximately 1 1/2 cups) 1/4 cup sweet onions, chopped
1/4 cup fresh basil
1/4 teaspoon minced garlic
3 tablespoons extra virgin olive oil
2 tablespoon white wine vinegar
1 tablespoon fresh squeezed lemon juice
1/4 teaspoon kosher salt or to taste
fresh ground black pepper to taste
Cut the cantaloupe in half and scoop out the seeds, discarding them. Slice each cantaloupe half into quarters and use a large spoon to scoop the fruit into a blender, discarding the skin.
Add the cucumber, shallots, basil, garlic, olive oil, vinegar, lemon juice and salt to the blender. Add a few twists of fresh ground black pepper. Puree until smooth.
Place soup in a large container with a tight lid and refrigerate overnight to allow the flavors to blend.
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.