1 cantaloupe, skin off, seeded, rough chopped

3 stalks of lemon grass, trimmed of tough base and outer leaves, finely sliced

1 jalapeno, seeded and minced

1 tbs fresh ginger, peeled and minced

1 white onion, medium diced

3 cups premium coconut milk

FOR THE SACHET:

6 fresh kaffir lime leaves

Stems from:

1 bunch mint

1 bunch basil

1 bunch cilantro

METHOD:

In medium pot, sweat onions, ginger, jalapeno, lemon grass over medium-low heat in 4tbsp canola oil, making sure to avoid any browning. Once the onion is translucent, add the sachet to the pot and cover with the chopped melon. Reduce heat to low. Cover and simmer, stirring occasionally until the melon “melts” (about 30 minutes).

Add the coconut milk to the pot. Increase heat to medium-high, and bring mixture to a boil.

Remove from heat and discard sachet. Puree mixture and pass through fine sieve. Let the soup sit out until reaching room temperature before covering and refrigerating.

Serve cold and paired with the 2020 Limestone Spark!