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This is so yummy! Most cantaloupe soups are served cold. Don't be alarmed by this being served hot, It is out of this world! Just came up with it out of the necessity to use up an aging piece of fruit, plans for a Thai meal and a chilly October night--enjoy!
- 1 medium cantaloupe
- 3 tablespoons canola oil
- 1 small onion (chopped)
- 3⁄4 cup grape tomatoes (or 1 tomato, chopped)
- 2 cups water
- 1 tablespoon sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cayenne pepper
- 3 teaspoons nuoc nam (fish sauce)
- 1 green onion (minced)
- 2 tablespoons peanuts (chopped)
- 1 tablespoon cilantro (minced)
- Half cantalope, discard seeds, scoop out flesh and set aside.
- Reserve shells to use for "bowls".
- Heat oil in a saucepan.
- Add onion.
- Sauté 2 minutes.
- Add cantaloupe flesh and tomatoes.
- Cook 5 minutes.
- Add the next 5 ingredients.
- Bring to a boil.
- Simmer 5 minutes.
- Purée in batches.
- Return to pot.
- Ladle into shells.
- Top with the last 3.
If you love cantalope then you will probably like this soup. Unfortunately, my husband and I did not find this soup "out of this world". We love Thai food and other exotic dishes, but maybe we just aren't fond of cantalope no matter how you fix it. I am sure the recipe would be great with sweet potatoes or carrots instead of the cantalope and I will give it a try.