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Melon Soup

Fruit soups—you'll either love 'em or hate 'em. On a hot day, a snack or light meal of cool fruit soup topped with fresh mint can be just right.

Servings: 3

Equipment: blender or food processor, medium bowl

How long does it take?

15 minutes to make, 2 hours to chill

What's in it?

1 ripe cantaloupe
1 teaspoon lemon juice
1/4 cup honey
1 bunch of fresh mint

How to make it:

Step 1: Prepare the melon.
Rinse cantaloupe. Slice it in half and use a spoon to remove (and discard) the seeds. Using a spoon, scoop out the orange flesh of the melon, and place it in a food processor or blender. Toss out (or compost) the rind.

Step 2: Add flavor.
Add the lemon juice and honey to the melon in the blender. Rinse about 7 or 8 mint leaves and add them to the mixture. Blend or liquefy for 2 minutes, until smooth.

Step 3: Chill.
Pour melon soup into a medium bowl, cover, and chill for 2 hours.

To serve, pour soup into three serving bowls and top with a sprig of mint.

Nutrition breakdown:

Calories 152, Protein 2 g, Carbohydrate 39 g, Fat 1 g (saturated fat 0 g), Dietary Fiber 2 g, Vitamin A over 100% of RDA, Vitamin C over 100% of RDA, Vitamin B6 16% of RDA

What's in it for you?

Melons are summer's natural candy—sweet and delicious. Plus melons give you the vitamins your body needs to fight off colds, flu, and other diseases.

Chef's tip:

A ripe melon smells sweet (maybe even a little musky), and is firm but not hard. Find the spot where the stem used to be and press it with your thumb. A ripe melon "gives" just a little when you press it there.

Last Modified Date: 10/20/2000