Grilled Cantaloupe Soup

Finally! We've been shopping for a grill now for about four months, and this weekend we finally bit the bullet and purchased one! It's a beauty--and of course I've been grilling every single day since then! The best part about grilling is that it's all done outside, which means you don't have to heat up the stove or the oven to make dinner. I haven't dirtied a pot or pan since Saturday, and I think Adrienne would agree that's a major accomplishment when I'm doing the cooking.

On my third day of grilling, I decided it was time to make some soup. I made cantaloupe soup but you can certainly substitute honeydew, crenshaw, or any other melon that is ripe and delicious where you are. (I'm not sure if grilling watermelon would work very well due to the high water content, but if anyone tries it, please drop me a line to let me know.) For those of you who don't have grills--you can still make this soup too. You'll find instructions for a non-grilled version below the main recipe.*

I serve this soup with a dollop of my homemade nonfat Greek-style yogurt** which is unbelievably delicious. I urge you to try making some of your own (recipe below), but look out---it's addictive!

The versatility of this soup is a definite plus. You can you make it for a first course or in between courses as a palate cleanser. Naturally, it can also work as a light refreshing dessert. What's more, you can use any leftover salsa to top grilled fish or chicken. Or add salsa and cantaloupe juice to some chilled white wine for a slammin' white sangria.

Grilled Cantaloupe Soup

with Green Grape, Melon Mint Salsa
Makes 2 servings

1/2 ripe cantaloupe, peeled, seeded and sliced into 1/2 inch half-moons

Basting Sauce:
2 Tbsp light brown sugar
1 tsp fresh mint, chopped
zest and juice of 1 lemon

1. Heat grill to medium-high. Place melon slices on grill and baste tops with sugar, mint, lemon mixture and cook for about 2 minutes, until melon is very lightly browned.

2. Turn melon, being careful not to break the slices, baste the other side, then let cook for 1-2 minutes. Carefully remove melon from grill and bring any remaining basting liquid inside with you.

3. To make the soup, add melon and basting liquid to a blender and puree until smooth. Taste and add more fresh mint if you like. Depending on the sweetness of your melon, you may also add more brown sugar--just remember to let the brown sugar dissolve before adding it to the soup.

4. Chill in refrigerator for about 2 hours. Serve in chilled glasses with Greek yogurt** and green grape, melon mint salsa.

Green Grape, Melon Mint Salsa

1/2 cup green grapes, quartered lengthwise
1/2 cup finely diced cantaloupe
2 Tbsp fresh mint, chopped

1 Tbsp light brown sugar

Combine all ingredients and let the mixture sit 5-10 minutes until brown sugar dissolves.

*Note: If you don't have a grill or decide that it's just too darned hot to go outside, you can skip grilling the melon all together. The soup won't have quite the depth of flavor, but will certainly still be delicious. Just combine the cantaloupe with the basting mixture, puree until smooth, and top with yogurt and salsa.

**Greek yogurt is thick and rich which means it can also be expensive. To make your own low fat Greek-style yogurt, just strain the liquid out of regular nonfat plain yogurt for about 8 hours. Wrap the yogurt in cheesecloth and sit it in a bowl fitted with a strainer overnight in your refrigerator. In the morning, discard the drained liquid and in the cheesecloth you'll find the most luxurious plain yogurt you've ever tasted!

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