Ingredients:
4 tomatoes, peeled and seeded. Reserve 1 cup
One 3-pound cantaloupe, diced. Reserve 1 cup.
5 tablespoons olive oil
1 1/2 cups plain or vanilla yogurt
10 basil leaves
Salt and freshly ground black pepper
Juice of a lemon
Directions:
Add half the olive oil to a 12 inch skillet and set to high. Sear the cantaloupe until slightly caramelized and juicy, about 2 minutes. Set aside. Add tomatos to same pan, and sear until juicy, about 2 minutes. Add all ingredients to blender, and puree until smooth. Pour in to serving dish, add reserved cups of melon and tomato and let chill in fridge for 3 hours before serving. Garnish with torn basil and serve. Serves 6-8
Try serving this soup with toasted, herbed focaccia bread and maybe some marinated mozzarella slices with sliced prosciutto. Great flavor
Holly Michaud is a personal chef who works for The Pier, a unique waterfront restaurant in Newport, Rhode Island. She has years of experience in the kitchen cooking for celebrities on various chartered yachts.
If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1910, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.
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