Thanks to those who fought the heat and made it out to the Grand Army greenmarket yesterday. Thanks, too, to Chris, who brought me maple syrup iced tea from the farmstand nearby. I was at least as hot as I looked.

For those who were around to see the bike blender in action, I thank you for your patience. Making this soup at home requires much less effort.

We ran out of soup earlier than expected; recipe cards, too. As promised, I’ve posted the recipe, below.

Chilled Tomato and Cantaloupe Soup

2 cups diced tomatoes (about 2 medium, 1 pound total)
6 cups diced cataloupe (about 2 small melons, 3 pounds total)
6 cups sliced celery (about 2 bunches, no leaves)
2 small cloves garlic
1 1/2 shallots, roughly chopped
1 tablespoon roughly chopped dillweed
6 cups cubed country or sourdough bread, including crusts
8 tablespoons extra virgin olive oil
1 teaspoon salt
1 tablespoon sherry vinegar
2 teaspoons lime juice
cumin, ground

In a large bowl, toss together all ingredients except olive oil, salt, vinegar, lime juice, and cumin.
Blend with olive oil on high, in batches, until pulverized. A strong blender is better than a food processor for this.
Press firmly through a fine mesh strainer. You will leave behind about 2 cups of pulp.
Add salt, vinegar, and lime juice.
Chill well to serve, at least one hour.
Adjust seasonings, as necessary.
Stir well to blend, before servings.

Notes:

There is nothing in this soup that HAS to be discarded, but it will be easier to season and prettier to serve if perfectly smooth.

Yield: 6 to 8 servings