Cantaloupe Soup

by Cindi SutterFounder of The Spirited Table® - Recipe from Sara S. Monick - a cooking instructor since 1977.  She studied with Madeleine Kamman, Jacques Pepin, Nicholas Malgieri & Giuliano Bugialli.

I began taking Sara's cooking classes in 1987 and her recipes continue to be timeless treasures. 


1 ripe cantaloupe or pink honeydew
3/4 to 1 cup buttermilk
1 to 2 Tbsp lime juice
1 Tbsp chopped mint
salt and pepper
Garnish of chopped prosciutto


  1. Peel, seed and cut melon into large pieces. Put in blender with 3/4 cup buttermilk and puree until very smooth adding more buttermilk if required. Add lime juice to taste*, coarsely chopped mint and salt and pepper. Chill and serve garnished with chopped prosciutto. 

Cook's Note - *If you’re making this ahead, add lime juice last.