As summer heats up and the fresh produce starts appearing at the farm stands here in the Happy Valley, my thoughts go to light refreshing chilled soups. Sweet and savory, creamy chilled cantaloupe soup is the perfect cool summer soup to serve as a light meal or as a starter for a bigger meal. It's souper-easy and takes less than a half hour to make. Enjoy!

Yield: about 5 cups of soup
Ingredients:

6 cups cubed cantaloupe (about ½ a large melon)
½ cup crème fraiche
2 teaspoons minced jalapeño (more if you want more heat)
½ teaspoon salt
minced red onion and thinly
sliced cilantro or mint for garnish

Preparation:
1. Add the first four ingredients to a blender and process until smooth.
2. Chill the soup for half an hour or more and serve.
3. Garnish with minced red onion and thinly sliced cilantro or mint.

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