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Chilled Cantaloupe & Lillet Velouté with Lime-Whipped Crème Fraîche

Chilled Cantaloupe & Lillet Velouté with Lime-Whipped Crème Fraîche

In southern France, it is almost a religion to start a summer meal with chilled melon and Port. But out here in California, I find Port a bit heavy for a 90-degree July afternoon, so I created this sun-drenched alternative. It is a ridiculously refreshing, icy purée of sweet melon and cucumber, brightened with lime and spiked with floral Lillet Blanc.

Marguerite Lavigne
Marguerite Lavigne
Prep: 15 minutes
Cook: 5 minutes
4
easy
appetizersoup
chilled soupsummer coolingmelonno-cook+1

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Timeline

1 hour 15 minutes
0m15m30m45m1h1h15
Toast Pistachios
Purée Soup
10m
Chill Soup
1h
Whip Crème Fraîche
Garnish & Serve

Ingredients

  • 1 medium cantaloupe or Charentais melon(Very ripe, peeled, seeded, and chopped)
  • 1 medium English cucumber(Peeled and roughly chopped)
  • 1 small shallot(Roughly chopped)
  • 2 tbsp Lillet Blanc(Dry white vermouth also works in a pinch)
  • 3 tbsp extra virgin olive oil(Divided use, plus more for drizzling if desired)
  • 2 tbsp lime juice(Freshly squeezed, divided use)
  • 1 tsp lime zest(Finely grated)
  • 1/3 cup crème fraîche(Chilled)
  • 1/4 cup shelled pistachios(Raw, unsalted)
  • 1/4 cup fresh basil leaves(Torn if large)
  • 1/2 tsp Espelette pepper(Can substitute a very mild chili powder)
  • 2 pinches flaky sea salt(Divided use)

Instructions

  1. 1

    Place 1/4 cup shelled pistachios in a dry skillet over medium heat. Toast, tossing frequently, until fragrant and slightly golden, about 5 minutes. Remove from heat and let them cool on a cutting board, then roughly chop.

    5 min

    Tip: Don't walk away from toasting nuts—they go from perfect to burnt in seconds.

  2. 2

    In a high-powered blender, combine 1 medium cantaloupe or Charentais melon, 1 medium English cucumber, 1 small shallot, 2 tbsp Lillet Blanc, 2 tbsp extra virgin olive oil, 1 tbsp lime juice, and 1 pinch flaky sea salt. Purée on high until ridiculously smooth and velvety. If it needs a little help getting going, use the tamper.

    10 min

    Tip: I know blending a perfect melon feels like a crime, but trust the process. The cucumber keeps the texture light and frothy.

  3. 3

    Transfer the purée to an airtight container or a glass pitcher. Chill aggressively in the refrigerator for at least an hour. You want this soup to be icy cold.

    60 min

    Tip: For an extra touch, throw your serving bowls in the freezer for the last 15 minutes of chilling.

  4. 4

    While the soup chills, make the crema. In a small bowl, whisk together 1/3 cup crème fraîche, 1 tsp lime zest, the remaining 1 tbsp lime juice, and 1 pinch flaky sea salt. Whisk vigorously until it holds soft, pillowy peaks.

    3 min

    Tip: If your crème fraîche is too thin to whip, a splash of heavy cream will help it whip up beautifully.

  5. 5

    Once the soup is properly chilled, give it a good stir and pour into your cold bowls. Dollop generously with the lime crema. Scatter the chopped pistachios and 1/4 cup fresh basil leaves over the top. Finish with a drizzle of the remaining 1 tbsp extra virgin olive oil and a dusting of 1/2 tsp Espelette pepper.

    5 min

    Tip: The contrast between the sweet, cold soup, the rich cream, and the crunchy pistachios is everything.

Chef's Notes

If you can find a Charentais melon from a good farmer's market, grab it and run. Its floral perfume is incredible here. Otherwise, a very ripe, heavily netted cantaloupe works beautifully. Just make sure it smells incredibly sweet at the stem before you buy it!

Frequently Asked Questions

How long does Chilled Cantaloupe & Lillet Velouté with Lime-Whipped Crème Fraîche take to make?

Chilled Cantaloupe & Lillet Velouté with Lime-Whipped Crème Fraîche takes about 20 minutes total. That includes 15 minutes of prep and 5 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Chilled Cantaloupe & Lillet Velouté with Lime-Whipped Crème Fraîche?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Chilled Cantaloupe & Lillet Velouté with Lime-Whipped Crème Fraîche?

The main ingredients are: cantaloupe or Charentais melon, English cucumber, shallot, Lillet Blanc, extra virgin olive oil, lime juice, lime zest, crème fraîche, shelled pistachios, fresh basil leaves, Espelette pepper, flaky sea salt.

What type of meal is Chilled Cantaloupe & Lillet Velouté with Lime-Whipped Crème Fraîche?

Chilled Cantaloupe & Lillet Velouté with Lime-Whipped Crème Fraîche is categorized as: appetizer, soup.