This recipe has an unexpected secret ingredient: cantaloupe. While it may seem a bit out of place among the vegetables, it adds a silkiness and sweetness that plays nicely with the corn and peppers. While I’ve kept the soup simple, feel free to go wild with the garnish. Some crab meat would be a luxurious addition, while some toasted almonds or pecans would give the soup some textural dimension.
AdvertisementPick of the crop
Whether watermelon, honeydew, or cantaloupe, here are a few tips to keep in mind when picking the perfect melon. Choose a melon that feels heavy for its size. Avoid any that have bruises, soft spots, or cracks. Smell the blossom end (opposite the stem end): it should smell as you would want it to taste. Choose a melon with a dull-looking rind, as a shiny rind indicates an underripe melon.
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Ingredients
- 2 cups fresh corn kernels about 4 ears’ worth, plus extra for garnish
- 1 large yellow bell pepper stemmed, seeded, and chopped
- 3 Tbsp extra-virgin olive oil
- 1 Tbsp sherry vinegar
- 3 to 5 ice cubes
- Kosher salt and freshly ground black pepper to taste
- 2 Tbsp chopped chives
