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CANTALOUPE SOUP

It will depend on the sweetness of the fruit as to how much sugar you want to add.  You will have to taste it, and adjust it to your taste.  Usually, you will not need more than a Tablespoon but again, taste and adjust it!  As for the water, you will want to play with this recipe to see how thick or thin you want it.  Sometimes the cantaloupe is so juicy, you will not need any, and other times, you may want to thin it out, so use your judgment on the water quantity!

  • 1 large cantaloupe (that has been chilled in the refrigerator for at least ½ an hour, and is cold)
  • ½ to 1 teaspoon of sugar (you have to judge the amount of sugar based on how sweet the cantaloupe is.  You may need more sugar.)
  • juice of 1 large lime
  • 1 Tablespoon to ⅓ cup of cold water (depending on how thin/thick you want the soup)
  • Raspberries or Strawberries for garnish* (optional)
  • Fresh mint for garnish* (optional)

In a food processor or blender, place chunks of cantaloupe in, and blend until smooth.  Add sugar, and the juice of one lime.  Add water as needed.  Garnish with pretty red fruit, and mint.  Serve cold!

**If you are not serving immediately, place in the refrigerator and blend again just before serving, so the water/liquid does not settle.  Also, keep your bowls chilling in the freezer so that your soup will remain chilled longer.