This is a perfect hot weather appetizer, we serve it at almost all of our barbecues. My friend Susan got the recipe from a local chef and it’s super easy. The peppers are essential, but you can “pick your kick” — instead of birds beak peppers Susan sometimes uses Serrano peppers or roasted jalapeno peppers, and a piece of orange or mint to garnish. — Edie Roodman, 56, Executive Director at Jewish Federation of Oklahoma City, OK
3. You will need:
bread to make breadcrumbs
kosher salt (not pictured)
5. First make breadcrumbs.
6. To do that, place 5 slices of plain white bread onto a baking tray and put into an oven preheated to 300 degrees for 10-15 minutes until they’ve dried out.
7. Break the bread into chunks
8. …and pulse in a food processor until coarse.
9. Next prep your cantaloupe.
Fun produce fact: Our photographer is located in London and melons sold in Europe are usually green.
10. Scoop out the seeds.
12. Trim off the skin.
13. Then chop into cubes.
14. Then prep your peppers. For a less spicy soup, remove the seeds and membranes.
15. Put the breadcrumbs, melon, yogurt, oil, peppers in the blender with a little salt to taste.
16. Turn it into soup.
17. Garnish with more breadcrumbs and anything else you want.
18. Chilled Cantaloupe Soup
Recipe by chef Kurt Fleischfresser
Serves 6 as an appetizer
1 ripe cantaloupe cut into cubes
1 cup Greek yogurt
1/4 cup olive oil
1/4 cup breadcrumbs*
*1 or 2 birds beak or serrano peppers (or any pepper of your choice, seeded if you want it less spicy)
kosher salt, to taste
Combine ingredients in a blender and blend until smooth. Adjust salt to taste.