From chef Justin Barbour, serves 4-6.
Ingredients
SOUP
1 Rocky Ford cantaloupe
1 cup blush Champagne (nonalcoholic can be substituted)
1 tablespoon concentrated orange juice
1/2 cup half-and-half
1 tablespoon honey
1/2 tablespoon sugar
1/2 teaspoon grated nutmeg
5 mint leaves, cut into thin ribbons
KABOBS
1/2 cantaloupe
1/2 honeydew
2 cups sugar
2 cups water
1/2 cup lime juice
1 jalapeño, seeded with the veins cut out, roughly chopped
4 tablespoons red chile powder
6 to 8 skewers
Directions
Soup: Peel and seed cantaloupe. Cube cantaloupe and add to a blender, along with remaining ingredients. Puree until smooth. Chill in refrigerator for at least an hour before serving.
Kabobs: Peel and seed cantaloupe and honeydew. Dice into 1-inch cubes. Skewer, alternating between the two.
In a small saucepan, heat water and sugar on medium until sugar dissolves, about 5 minutes. Mix with lime juice, jalapeño, and red chile.
Marinate melon skewers in lime mixture 1 hour in refrigerator, turning melon occasionally.
Preheat grill to low and cook kabobs on both sides until brown marks on the outside and the fruit is warm, about 6 minutes total.
Finish by lightly brushing the marinade over the cantaloupe and serve with chilled soup.
