Hello everyone! I'm cooking up a storm in Miami, where I have access to a wide variety of carribean & latin ingredients, and a bountiful herb garden.
I'm into web design and cooking. I'll start off with my favorite recipe (of my own creation) that has been a big hit with family and friends so far this summer. Who knew something so easy would go over so well?
Ducati's Chilled Cantaloupe Soup (serves 4 people)
1 Can Coconut Milk (lite preferred)
1/2 Cantaloupe, seeded & cubed (ripeness can vary according to your palette)
1 tbsp brown sugar
1 pinch salt
fresh mint (sprigs for garnish, and some leaves to chop finely)
1). Get out your blender, shake up the can of coco milk, open it and pour it in the blender. I find the lite coconut milk allows the canteloupe flavor to come through more. Regular coconut milk will give a more creamy soup.
2). Add the cantaloupe chunks and blend until pureed.
3). Taste it! The sweet or savory character of the soup will be determined by the ripeness of the cantaloupe and how close to the rind you cut it (the part by the rind can be bitter). Even if I want a more savory soup, and use a less ripe cantaloupe, I still need a little sugar to combat any bitterness. With a ripe cantaloupe, very little sugar may be needed. A pinch of salt enhances the overall flavor. Blend again briefly after seasoning is added.
4.) Chill in the fridge for a couple hours. I leave it in the blender carafe, so when I am ready to serve, I can give it another whir to make sure it's fluffy and combined.
5.) Pour into 4 bowls, garnish with finely chopped mint and add 1 mint sprig per bowl for visual appeal and scent.
Let me know if you try it and what you think! Next up is my pineapple mint mojito
I'm new, and I"m a coconut milk junkie (recipe included) 
