Creamy Chilled Cantaloupe Soup

By Christy Rost

Ingredients:

1		ripe medium cantaloupe
¼		cup orange juice
½		cup low-fat vanilla yogurt
1		cup whipping cream
1		tablespoon honey
		mint leaves for garnish
		sour cream or pureed cantaloupe for garnish

Peel, seed and slice cantaloupe into 1-inch pieces. In a blender, place half of cantaloupe pieces and the orange juice. Puree until smooth. Add remaining cantaloupe; puree.

Add yogurt, whipping cream and honey, pureeing between each addition. Refrigerate soup at least 1 hour, or until cold.

To serve, whirl soup in blender just to mix; then pour chilled soup into bowls. Top with a dollop of sour cream or a bit of pureed cantaloupe. With a knife, gently swirl into soup. Garnish with a sprig of mint.