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
  1. Place all ingredients, other than salt and pepper, in a blender.
  2. Blend until smooth and frothy.
  3. Season to taste with salt and pepper.
  4. Serve immediately, or chill for at least two hours and serve.

Note: This soup can be made several hours in advance. Here's a nutritional page on canteloupe melons.

Ready in: 2 Hr 30 Min

Recipe editor Patricia Mitchell