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.
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.
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.
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.