But last night was a blow-out night. The clock was ticking on some produce bought Saturday at the market. We had a bunch of veggies and fruit, but no standard starch to act as a foundation. Not that you always need a starch, but I wasn't in the mood for a standard stir-fry.
So we made cantaloupe soup with fresh chives as the appetizer, and a mushroom, basil and red wine sauce served over sweet white corn cut off the cob. We paired this with a bottle of Jack Merlot, which wasn't too bad for only $7!
Cantaloupe soup for 2:
- Slice one half of a ripe cantaloupe into chunks.
- Puree in a food processor with a splash of lime juice until all lumps have disappeared.
- Refrigerate for at least 30 minutes.
- Serve chilled with minced chives and ground pepper sprinkled on top.
Maybe next time I puree cantaloupe, I'll add a little milk and make a milkshake. I could also picture adding green peppers and maybe even tiny diced tomatoes to the cantaloupe soup to make it a more formal evening course.