Serious Eats: Recipes
Cook the Book: Iced Cantaloupe Soup with Jalapeño and Basil
My boyfriend's mother has the uncanny ability to choose flawless melons—perfectly ripe, luscious, and dripping with honey flavor. I, on the other hand, often end up with tasteless watermelons and mealy cantaloupes. My oh-so-professional method of selection? Tap lightly on the outside, pick one without any obvious bruises, and hope for the best.
In this week's featured Cook the Book title, The Splendid Table's How to Eat Supper, authors Lynne Rossetto Kasper and Sally Swift reveal the secret to selecting a single, perfect honeydew from a mountainous market pile: it's all in the nose. Melons should smell sweet, like perfume. If a melon is odorless, it will likewise be tasteless. And here I spent all these years pressing them as you would an avocado.
Today's recipe is for Iced Cantaloupe Soup with Jalapeño and Basil. Paired with crusty bread and a green salad, it makes a perfect, light and easy meal after steamy commute home.