Cold Cantaloupe Soup

Ingredients

• 1 cantaloupe or other ripe, orange-fleshed melon, chilled, peeled and seeded
• Juice of 1 lime
• Salt to taste
• 2 teaspoons good quality balsamic vinegar

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    29 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 6 grams sugars; 0 grams protein; 12 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Cut cantaloupe in 1-inch chunks. Place about 1/4 of them in a blender and process at high speed until puréed. Once you have a purée, gradually add remaining melon, processing until the mixture is smooth.
2. Add lime juice and blend briefly. Season with salt to taste and blend again.
3. Refrigerate until ready to serve, or serve at once. Divide soup among 6 soup plates and drizzle a little balsamic vinegar in a circular or squiggly pattern on top of each.

10 minutes