Last updated on June 12th, 2018
Last Thursday, because my kitchen was undergoing surgery, I filmed our weekly cooking how-to in a tiny room located in the back wing of my house. The room is about the size of a bread box. But I’m happy to cook almost anywhere, especially when the recipe at hand involves a cantaloupe, a lime, a squirt of cider gastrique, and some creamy-dreamy burrata cheese. Say “hello” to this warm-weather luncheon or first-course dish:
xKevin
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Here’s the printable:
Cantaloupe Soup with Cider Gastrique and Burrata
A perfectly-perfect main course for lunch or first course for dinner.
Ingredients
- 1/2 cup honey
- 1 cup apple cider vinegar
- A pinch of salt
- 1 large, organic cantaloupe, weighing 4 1/2 to 5 pounds
- The juice of 1 lime
- Kosher salt (3/4 teaspoon, or to taste)
- Burrata cheese -- 1 large oval for each serving
- Coarsely-ground black pepper
For the Cider Gastrique:
For the Cantaloupe Puree:
Instructions
- In a small saucepan, cook the honey over medium-low heat until it turns dark amber in color -- about 5 minutes. Add the vinegar and continue to cook, swirling the pan from time to time, until the mixture reduces to a thin syrup -- about 15 minutes. Stir in a pinch of salt. Then transfer the gastrique to a jar, and let cool while you make the cantaloupe puree. (When refrigerated, Cider Gastrique will stay fresh and wonderful for several weeks.)
- Peel, seed, and cut the cantaloupe into rough 1-inch cubes. Put 1/3 of the cubes into the jar of an electric blender, add the lime juice, and blend at high speed until pulverized and frothy. Add the remaining cubes and the salt, and puree them. Taste carefully -- you might like to add more salt. Tip the puree into a bowl, cover the bowl with plastic wrap, and refrigerate until serving time.
- Divide the soup between 4 soup plates, and put a Burrata oval in the center of each plate. Drizzle the burrata and the puree with the cider gastrique, and lightly dust the burrata with the black pepper.
Copyright 2015 by Kevin Lee Jacobs
Catherine Caskey says
Kevin,
This looks simply delicious. Does the gastrique add sweetness
to the soup if the melon happens to not be quite ripe enough?
Or is it a given that the melon should be ripe before using
in the recipe???
I hope you will answer my question.
Thanks so much and have a wonderful rest of your weekend
SueLynn says
Thank you for sharing! Was wondering how you were survival eating while your kitchen was down. 🙂
Kevin Lee Jacobs says
Hi Catherine – Cider Gastrique does wonders for both ripe (in season) and faux ripe (not in season) cantaloupes. If you make this soup, please post your review.
Hi SueLynn – Give me a hot plate, and I can cook almost anywhere. Thanks for watching the video!
Mary W says
Honestly this sounds delish! Definitely will try as I’ve never tasted Burrata and am a total Wisconsin cheese head. Your bowls are very beautiful even before garnishing with food!
Mariska L says
Hey Kevin,
After reading your Reno project you said, “ thanks for reading my weekly drivel.” Drivel, nonsense!
Reading your weekly blog is like having Sunday morning tea with a friend. A very helpful friend who is happy to share their culinary skills, gardening tips and just about anything else. You say drivel, we say thanks.
Ann Tepper says
where does one find the cheese?
Kevin Lee Jacobs says
Hi Mary W – Burrata is amazing stuff. Addicting, even.
Hi Mariska L – Thank you so, so much.
Hi Ann Tepper – I think most chain supermarkets sell burrata cheese. Hope you can find it in your neck of the woods!
Jean says
Love your blogs!
Laura says
Cantaloupe is not in season yet, but will make this when it is. A whole burrata per serving seems a bit much, though. Burrata is quite decadent.