All the recipes that I found on Google were very sweet and fruity.  I was a little discouraged – but then I decided to make up my own recipe.

So, I went over to Allyson’s today to get a couple of other opinions.

First, we  cut and pureed the melon in a food processor-

then we put the larger pieces through a food mill.

And then we added our ingredients into small ramekins so that we could pick our favorites.

We mixed and tasted and added a little -then tasted- basically- we tasted a lot!

Our favorite- the best- is the following recipe.

Chilled melon soup with coconut milk, capers and dark cherry salsa in a cloud of Greek yogurt.

(Long title=good soup)

Ingredients-

Basically the title.

1 large cantaloupe melon- processed until smooth

1 can coconut milk- well shaken before opening

1/2 cup pomegranate juice- mainly for the color

1/2 tsp lemon juice

1/2 tsp salt

1 jar small capers

1 batch of dark cherry salsa

1 small carton of Greek yogurt

Mix the first 5 ingredients together.  Then, according to your taste add the capers by the teaspoon and mash them to release the flavor.  Keep tasting- I liked more of the caper zing than Ally, so I stopped at 4 tsps. and added extra to my bowl at the end as a garnish.

Chill for several hours.  Then serve in small bowls or ramekins and garnish with a teaspoon of Greek yogurt on soup’s surface and sprinkle a tablespoon of cherry salsa over the top.  Add capers if you like a little more sass and vinegar!

Aiden gave it his total approval.  He ate 3 ramekins and wanted more!

The texture of the salsa took him a little longer to eat.  But he was one very happy little taste tester!

I love this soup for an appetizer or a light lunch on a hot summer day.

It has a lovely presentation, a light and cooling texture, and is flavorful and fruity and just downright delicious.

Try it- I think you’ll love it, too!