You know as well as I do that when Labor Day hits on the first Monday in September, there's a shift in the season. Despite the fact that the first day of Autumn isn't until September 22, you invariably start packing up the vestiges of Summer. If you have kids, they go back to school and you begin to pack up the fun. The days feel less carefree and dusk begins to arrive a few minutes earlier every evening.
But look outside...the weather isn't giving up it's heat, humidity, or beating sun just yet. September can be notoriously hot. So, while part of you may be thinking about apple pies, hot chocolate on a chilly fall evening, or a whiskey to warm you up on a rainy Saturday afternoon, there's another part of you that doesn't want to let go of the bright, cool tastes of Summer.
The past three weeks of 90+ degree weather here in Los Angeles has made me want to put as little effort as possible into cooking. I've baked way less than I have in months, and I am happily still in an eating rut of sandwiches where the closest thing to cooked is toasted bread and salads multiple times a day is okay by me. The fruit bowl on the dining table has been overflowing this Summer: plums, peaches, nectarines, berries, and melons have abounded. I've been perfectly content standing over the kitchen sink, biting into a ripe peach, trying to keep the juices away from my shirt. I'll think about making something more substantial, and find myself grabbing a plum and calling it a meal.
I was able to pick up cantaloupe a few days ago for practically pennies. I think they were three for a dollar. Since I can't resist an excellent price, I bought them. I can easily eat half a melon sprinkled with a little sea salt and be a happy camper, but with three melons in the fridge, I knew I'd have to do something else with them. After making July's cucumber soup, sometime over the past month I came across a recipe on Pinterest for a chilled cantaloupe soup.
Obviously, it took a few days to get the motivation up to make it. I cut up the cantaloupe a couple of days ago with every intention of making it within hours...but as I mentioned before...this heat. It makes me lazy. It makes me wish I could just lounge by the pool drinking sangria. (I don't have a pool, but I did have sangria.)
Well...I finally made it. It was worth the wait.
(Adapted from a recipe on Food52.com)
Makes 4-5 cups
2 medium cantaloupe melons, cut up (about 6 cups)
1/4 cup almond milk
Juice of one lemon
Juice of one orange
Juice of one lime
1/4 teaspoon orange zest
1/4 teaspoon salt
2 tablespoons fresh basil, sliced
2 tablespoon jalapeno
1/4 cup sour cream
1/4 cup crumbled feta cheese
In a blender, add half the cantaloupe and all ingredients except the sour cream and feta. Blend until pureed and continually add the remaining cantaloupe. Blend until no chunks remain. In a small bowl, mix feta and sour cream until the consistency of cake frosting.
Pour soup into bowls and top with a dollop of the feta cream. You can also serve it as an appetizer in shot glasses (or any small glass).