This fruity soup, made with summer ripe cantaloupe and lime gets an added kick from a pinch of sriracha.
3/4 teaspoon sriracha
3 tablespoons fresh lime juice
1/4 teaspoon coarse salt
Cut flesh of cantaloupe into large chunks. Purée with sriracha, lime juice, and salt in a blender until smooth. Refrigerate until cold, about 1 hour. Stir well, and swirl in more sriracha if desired before serving.
(Recipe courtesy of Great Performances, NYC)