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
You will need:
bread to make breadcrumbs
kosher salt (not pictured)
First make breadcrumbs.
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.
Break the bread into chunks
...and pulse in a food processor until coarse.
Next prep your cantaloupe.
Scoop out the seeds.
Trim off the skin.
Then chop into cubes.
Then prep your peppers. For a less spicy soup, remove the seeds and membranes.
Put the breadcrumbs, melon, yogurt, oil, peppers in the blender with a little salt to taste.
Turn it into soup.
Garnish with more breadcrumbs and anything else you want.
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.