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Credit: Tina Rupp

Recipe Summary

prep:
15 mins
total:
15 mins
Yield:
Serves: 4 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Halve melon, scoop out seeds and remove rind. Cut flesh into large chunks. (You should have about 6 cups.)

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  • Working in batches if necessary, combine cantaloupe, honey and orange juice in a blender. Pulse or blend until smooth. Transfer to a large bowl, cover and refrigerate until thoroughly chilled, at least 2 hours.

  • Just before serving, briskly whisk soup and stir in mint. Serve very cold, garnished with sprigs of mint, if desired.

Nutrition Facts

147 calories; protein 2g; carbohydrates 37g; fiber 2g; iron 1mg; sodium 34mg; calcium 24mg.
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