Orange Cantaloupe Soup

Enjoy this refreshing soup in late summer when melons are at their peak — as well as the temperature!

Recipe Ingredients:

1 cantaloupe, washed and patted dry
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

Cooking Directions:

1. 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.
2. 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.
3. 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.