Cantaloupe Soup
Served well chilled. Cantaloupe soup is an excellent way to start a summer supper.
Ingredients:
- 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
Preparation:
- 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.
Note: This soup can be made several hours in advance. Here's a nutritional page on canteloupe melons.
Ready in: 2 Hr 30 Min