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How To Make Light & Spicy Cantaloupe Soup

For this easy recipe you "pick your kick," as they say in Oklahoma.

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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

Greek yogurt

olive oil

cantaloupe

bread to make breadcrumbs

chili peppers

kosher salt (not pictured)

Chilled Cantaloupe Soup

Recipe by chef Kurt Fleischfresser

Serves 6 as an appetizer

INGREDIENTS

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

PREPARATION

Combine ingredients in a blender and blend until smooth. Adjust salt to taste.

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