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.
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Pick 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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