Makes 4 to 6 servings
2 pounds peeled and cubed cantaloupe (8 cups)
1 cup plain yogurt
1/2 to 1 jalapeno, to taste, seeded and finely chopped
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
1 teaspoon whole cumin seed
2 teaspoons coarse sea salt
1. Combine cantaloupe, yogurt, jalapeno, lemon juice and salt in a blender and puree until smooth. Pour into a bowl, cover tightly with plastic wrap and chill for 1 hour.
2. In a small skillet over medium heat, toast the cumin seeds until fragrant, about 1 minute. Pour into a mortar and pestle and add coarse sea salt. Pound the mixture a few times until the cumin seeds are lightly crushed. If you don’t have a mortar and pestle, put the cumin and salt onto a cutting board and either smack it with the side of a heavy cleaver or knife, or roll over them with a rolling pin or the side of a wine bottle.
3. To serve, ladle soup into individual bowls. Garnish with cumin salt.