| 1 | large cantaloupe, peeled, seeded and chopped (4 pounds) |
| 3 | tablespoons sugar |
| 2 | tablespoons chopped fresh mint leaves |
| 1/2 | cup sour cream |
| 1/4 | cup dry white wine or white grape juice |
| 2 | teaspoons grated orange peel |
| Fresh mint leaf |
| 1. | Place cantaloupe, sugar and 2 tablespoons mint in food processor or blender. Cover and process until smooth. |
| 2. | Stir together cantaloupe, sour cream, wine and orange peel. Garnish with mint leaves. |
|
| Serve this refreshingly delicious soup in hollowed-out cantaloupe halves or even tall margarita glasses. Make fun cactus garnishes by cutting shapes from the cantaloupe rind. |
|
| Mint is really easy to grow in a small container garden or in a small patch in your yard. It’s perfect to have on hand for all your summer cooking. |
Nutrition Information:
110 ( 35 ); 4 g ( 2 g); 10 mg; 20 mg; 18 g ( 1 g); 2 g 74 %; 96 %; 2 %; 2 % 1 ; 1