Soup is a favorite treat in our house, both for ordinary suppers and as a first course when we have guests. This time of the year the soups are as apt to be cold as hot, not surprisingly. This one comes from the Elsah Landing Restaurant Cookbook. I tasted it at the original Elsah Landing restaurant in the lovely little village on the Mississippi long before it made the big leap to Plaza Frontenac. In the book, it’s New Mexico Melon Soup, but it’s not one of those sweet dessert-like fruit soups. That also means that if the melon isn’t absolutely perfectly ripe, the recipe still works.
I made this for years with dried basil, and the result is quite respectable. The texture is more velvety if the ingredients are pureed in a blender rather than a food processor, but you’ll have to do it in batches that way. The choice is yours. And of course you can microwave the bacon for the garnish, which makes this a soup that can be done without turning on the stove at all. Joe likens it to gazpacho, one of his favorites in any of its many variations.
2 c. cantaloupe chunks
1 c. sour cream (I use low-fat)
1 /2 c. diced, peeled and seeded cucumber
2 tsp. grated lemon rind
1 tsp. lemon juice
4 1 /2 c. tomato juice
1/4 c. grated onion
1 tsp. basil
1 /2 tsp salt
1 4 tsp white pepper
4 slices bacon cooked until crisp and crumbled
As you cut the melon and remove the seeds, save any juices and add them to the melon. Either in a food processor or blender, puree together the melon and those juices, the sour cream, cucumber, lemon rind and lemon juice. If you’re using dried basil, rub it between the palms of your hands to crumble it and add it to the mixture you’re pureeing. Remove the puree to a large container like a pitcher. Add the tomato juice, onion, salt and pepper. If using fresh basil, mince it finely and add it as well. Stir well and chill.
When you’re ready to serve the soup, see if it needs any more salt. (Or maybe a little Tabasco?) Top each serving with some of the crumbled bacon. Serves 6.