Cool and refreshing, this
no-cook cantaloupe soup is the perfect dish for spring and summer
meals.
Cantaloupe
Soup
- 1 cantaloupe, peeled and
diced
4 1/2 cups orange juice
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
- Combine cantaloupe in
a blender or food processor with 1 cup orange juice and process
until smooth. Stir in remaining orange juice, ginger and allspice,
blending well. Cover and refrigerate before serving.
Makes 6 servings.
Note: Melons, squash, and
cucumbers -- all of which ripen while lying on the ground - can
be exposed to salmonella and e. coli bacteria. As a precaution,
they should be washed with soap and hot water, then rinsed before
proceeding with any recipe. This applies even if you are only
using the flesh of the melon (or squash or cucumber); the mere
act of cutting through the rind is enough to bring harmful bacteria
in contact with the flesh.
