June Recipe - Iced Cantaloupe Soup with Jalapeno and Basil

Sorry for the late posting!

This recipe comes from The Splendid Table's How to Eat Super cookbook.  It seems easy and light, perfect for when you post the monthly recipe on the 16th!

Iced Cantaloupe Soup with Jalapeno and Basil

Track down a truly sweet cantaloupe for the soup.  The commitment will pay back tenfold.  A melon's fragrance tells you everything you need to know:  if it smells sweet, almost perfumed, you have a good one.  If a melon has no scent, it will have no flavor.

One 2 1/2 pound intensely sweet-smelling ripe cantaloupe
2 c. ice cubes
Generous pinch of salt
4 or 5 grinds of black pepper
2 T sugar
Juice of 2 large limes (about 1/2 cup)
Grated zest of 1/2 large lime

Finish
1 or 2 jalapenos, seeded and cut into fine dice
10 to 12 fresh basil leaves, coarse chopped
1/2 medium red onion, cut into 1/8 inch dice

1) Cut the melon into quarters.  Scoop out its seeds and trim away the rind.  Slice it into chunks and put them into a food processor.  Add the ice, salt, pepper, sugar and lime juice and puree.  Stir in the lime zest.
2) Place the jalapenos, basil and onion in separate small serving bowls.  Pour the puree into individual soup bowls or into a pitcher for further chilling.
3) To serve, pour the soup into bowls and pass the condiments.  The basil and jalapeno are essential finishes for the soup, while the onion is an attractive option.