The farm stands in Stone Harbor, NJ are brimming with the season's bounty. Melons, berries and corn beg to be eaten now, while the nectarines and peaches, still a little bit hard, will be perfect in a few weeks.
The earthy fragrance of the cantaloupe overwhelmed our car on the short drive to the homestead and, as it turned out, was already passed its prime. Luckily, family run Conovers was happy to give us a new one! Initially, I thought we'd have cantaloupe and bacon for breakfast (a spin on Prosciutto and melon), but because our first try was thwarted, we ended up bringing the new melon back to NYC and, by that time, I was craving something different...
Having indulged in more than a happy amount of summertime "junk" food, enter cantaloupe soup. Obviously, my version of a cleanse doesn't compare to the aggressive Master Cleanse (even remotely), but frankly, I don't want to spend 10 days in the bathroom. Two days of fruit soup and some poached chicken broth with greens, and my stomach is already grumbling again. That's all I needed; to feel hungry again. Hungry for some damn good melon soup! Serve it for breakfast, brunch and dessert. Or, if you get over-heated in your air conditioner-less apartment.
2 cups orange juice, divided
juice of half a lime
juice of half a lemon
1 t honey
1/8 t vanilla
1/4 t salt
1/4 t five-spice powder
garnish with a dollop of plain yogurt
- Prepare cantaloupe: cut in half crosswise and scoop out seeds, cut in half again, place on flat side and cut rind from the flesh from top to bottom (see below). Cut melon into chunks and place in the bowl of a food processor or blender. Add 1/2 cup orange juice and blend until smooth.
- Transfer to a bowl or large Tupperware and add the remaining ingredients. Mix well and refrigerate for a least an hour. Serve chilled.