There was a bumper crop of cantaloupes in our area this year. They have been really sweet and delicious. Really ripe sweet cantaloupe is nothing like the sad hard stuff you find on sliced up and served with continental breakfasts or on salad bars. As with all produce it's really only good in season, picked ripe. Anyway Hubs and I have eaten our fair share of cantaloupe this season. Just sliced and cold from the fridge...yum...
Although I have no desire to turn on the oven right now, I did muster up enough energy to whip up some cantaloupe soup. Whether you chose to eat it as a first course or dessert,this soup is perfect for these hot end of the summer days.
1 large, ripe, cantaloupe
1 c. fresh orange juice
1/4 cup plain yogurt
1 tsp. lime zest
2 Tbs. lime juice.
1 Tbs. mint, thinly sliced, plus more for garnish
1 Tbs. honey (optional if you'd like your soup a little sweeter)
Cut the cantaloupe in half , remove seeds, scoop out the flesh and place in a blender along with the orange juice, yogurt, lime zest, lime, and honey if using. Blend until smooth. Chill well. Stir in sliced mint leaves and serve. Garnish with additional mint leaves if desired.