Enjoy this refreshing soup
in late summer when melons are at their peak and so is the temperature!
Orange Cantaloupe
Soup
1 cantaloupe, washed (see
note)
1 cup water
1 (6-ounce) can frozen orange juice concentrate, undiluted
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground mace
1 cup water
2 tablespoons cornstarch
- Cut cantaloupe in half; discard seeds.
Using a melon baller, scoop balls from one half; set aside. Scrape
out remaining pulp; reserve. Peel other half and cut into chunks.
- Place chunks and reserved pulp in a food
processor or electric blender, cover and process until smooth.
Add water, orange juice, salt, cinnamon and mace. Cover and process
for 5 seconds. Remove to a bowl.
- In a small saucepan, combine water and
cornstarch; stir to dissolve. Cook over medium heat until mixture
boils and thickens. Gently stir into cantaloupe mixture. Remove
from heat.
Add melon balls, cover and refrigerate until chilled thoroughly.
Makes 4 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.
