While we were in Napa visiting Dave, I made this Paleo Cantaloupe Soup and both Jeff & Dave were licking the bowl clean. To help keep Dave on the Paleo path I knew it had to be the first recipe I posted once we were back…ok ok it’s also because he was askin’ for it. :)
There’s so many different types of melons and now is the best time to try a different kind. Actually, did you know they are part of the gourd family? Just a little fun fact I came across and thought was interesting.
Cantaloupe is just one of the typical three you probably know of, you know besides watermelon and the green one (my grandpa called it muskmelon but you probably call it honeydew). :)
When we got back home and I went to restock the fridge I brought home both a Crenshaw and a Canary melon. The Crenshaw was quite low key in flavor and we have yet to dig in to the Canary.
For this Paleo gazpacho (cold soup), definitely go with cantaloupe.
How to Choose the Perfect Cantaloupe
When you pick a cantaloupe choose one that is a nice beige color. You want to avoid ones that look too green. Feel around and check for soft spots, there should be some give but not too much. Buy melons that are fragrant, they should smell sweet (but not too sweet).
Side Note: If you happen to buy a large cantaloupe and have leftover pieces, store chopped melon sealed in the refrigerator for up to three days.
Paleo Cantaloupe Soup
- 1 medium cantaloupe
- 1 yellow bell pepper, seeded
- 1/4 cup red onion, chopped
- 1 tablespoon sea salt
- 1/2 cup olive oil
- black pepper, to taste
- Halve the cantaloupe, remove the seeds and scoop the fruit into a blender.
- Chop the yellow bell pepper, red onion and sea salt. Blend until smooth.
- With the motor running drizzle in olive oil.
- Pour soup in bowls (or cantaloupe halves).
- Garnish with a pinch of sea salt & black pepper and serve.
- Enjoy! :)