Chilled Minted Cantaloupe Soup

This is a summer first course that takes about five minutes of actual work. Ripe cantaloupe gets blended smooth with fresh mint and a touch of sugar, then loosened with Chablis and a few tablespoons of yogurt for body.

Everything rides on the melon. Pick one that smells fragrant at the stem end and gives slightly when pressed. An underripe cantaloupe will taste like wet cardboard no matter how much sugar you add. A perfectly ripe one barely needs the 1 ½ tablespoons of sugar at all.

The Chablis adds a dry, crisp note that keeps this from veering into smoothie territory. The yogurt brings a subtle tanginess and gives the soup enough weight to coat the back of a spoon. Two hours in the fridge melds the mint and wine into the melon base, so don’t skip the chill time.

Kitchen Tips

• Taste the soup before chilling; the flavors mute slightly when cold, so season a touch stronger than you think it needs
• If the cantaloupe is super ripe and sweet, cut the sugar back to 1 tablespoon or skip it entirely
• Chill the serving bowls in the freezer for 15 minutes beforehand so the soup stays cold at the table
• A dry Sauvignon Blanc or Pinot Grigio works if you don’t have Chablis on hand

Variations

• Honeydew version: Swap cantaloupe for honeydew and use basil instead of mint
• Spiced: Add a tiny pinch of cayenne or white pepper for a warm finish that plays against the cold
• Non-alcoholic: Replace the wine with white grape juice or a splash of extra lemon juice