Refreshing cantaloupe and cucumbers with a hint of mint make this quick blender soup a seasonal favorite.

Makes 6 servings

Ingredients:

• 1 medium cantaloupe, peeled, seeded, cut into 1-inch chunks (about 6 cups)
• 1 cucumber, peeled, seeded and coarsely chopped
• Juice from 1 lime
• 2 tablespoons extra virgin olive oil
• 2 tablespoons white balsamic vinegar or white wine vinegar
• 2 tablespoons of honey
• 1 teaspoon salt
• 6 mint leaves, torn or chopped and mint springs for garnish
• Plain whole milk yogurt

Directions:

1. Place the cantaloupe, cucumber, lime juice, olive oil, vinegar, honey, salt and 6 chopped mint leaves in the blender. Puree until smooth and taste for seasoning. Pour the soup into a large bowl. Cover and chill in the refrigerator until ready to serve.
2. To serve, pour the soup into bowls.  Garnish with a dollop of yogurt swirled and fresh mint sprigs.

Tips:

• To peel a cantaloupe, it’s important to wash it thoroughly before you start cutting. Place the cantaloupe on a flat surface. Cut off the ends to make a stable base.  Stand the melon on one of the cut ends.   With a sharp knife, starting at the top, cut the skin away from the flesh following the melon contours until completely peeled.  Cut the melon in half and scoop out the seeds with a spoon.   Discard the seeds. (It may be helpful to watch this video before you begin.)
• If the soup is too thick, add a small amount of water as needed.