Cantaloupe Gaspacho

Ingredients

• 1 cantaloupe
• 180 ml (3/4 cup) dry white wine
• 180 ml (3/4 cup) chicken broth
• 125 ml (1/2 cup) onion, finely chopped
• To taste salt and ground pepper
• 80 ml (1/3 cup) red pepper, diced
• 80 ml (1/3 cup) yellow pepper, diced
• 80 ml (1/3 cup) seedless cucumber, unpeeled and diced
• 45 ml (3 tbsp) fresh coriander, chopped

Directions

1. Soak chopped onion in a bowl of cold water for 15 minutes, then drain well. Cut cantaloupe in half and remove seeds. Remove peel and coarsely chop cantaloupe.
2. Purée cantaloupe in the blender or food processor. There should be about 1 litre (4 cups). Pour into a large serving bowl. Add white wine, chicken broth and onion. Season with salt and pepper to taste.
3. In another bowl, mix together remaining ingredients. Add half of this preparation to the cold soup. Mix well and allow flavours to develop for one hour in the refrigerator.
4. When ready to serve, pour into bowls and garnish with remaining vegetable mixture and serve with garlic croutons.