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Cantaloupe Soup

Served well chilled. Cantaloupe soup is an excellent way to start a summer supper.
  • 4 cups cantaloupe, chilled and cut into 1-inch cubes (about 2 cantaloupes)
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • 1/4 cup dark rum
  • pinch of ground ginger
  • 1 tablespoon honey
  • salt and pepper, to taste
Place all ingredients, other than salt and pepper, in a blender. Blend until smooth and frothy. Season to taste with salt and pepper. Serve immediately, or chill for at least two hours and serve. Makes 4 servings.

Recipe editor

Kitchen tools you'll need: Blender, Soup Bowls
Note: This soup can be made several hours in advance. Here's a nutritional page on canteloupe melons.
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