fiery chilled soup

Was thinking about recipes this morning, when I got a recipe exchange email in my inbox. I love recipe exchanges. I love recipes in general. Because I love food. I like eating food, but I also like thinking about food to eat.

The one I sent on the exchange was this one, from Linda Matthie-Jacobs' superlative cookbook Light the Fire. I should review that one some time, I suppose. Anyway. The following recipe is hers and I made no changes to it. I consider this an advertisement for her cookbooks.

It's a chilled soup, and I decided to try it even though I'm not a big fan of cantaloupe myself. It does indeed make enough for 6 (even when recipes say that, they never seem to mean it) and it's a lovely summer appetizer or even lunch. It does not keep very well, I wouldn't say even more than a day in the fridge. So if you have to, halve the recipe and use the other half of the cantaloupe for something else.

Fiery Chilled Soup

1 large ripe cantaloupe, peeled and cubed
1 cucumber, peeled, seeded and cubed
1/4 cup liquid honey
grated rind of 1 fresh lime
juice of 1 fresh lime (about 1-2 tbsp.)
1 jalapeño pepper, finely chopped
1/2 tsp. ground cumin
2 cups plain fat-free yoghurt

Blend cantaloupe and cucumber in blender until smooth. Pour half of mixture into bowl. To remainder in blender, add honey, lime rind, lime juice, jalapeño, cumin and yoghurt. Blend until smooth. Add to mixture in bowl and mix well.

Cover and refrigerate for at least 4 hours. Serves 6.