| Chilled
Citrus Cantaloupe Soup
This is a brilliantly colored soup, beautiful to look at and subtle in
flavor. It can be made ahead and refrigerated for up to a week. For true Italian flavor,
garnish the soup with thin strips of prosciutto and fresh mint leaves. Serve before or
after pasta.
2 medium cantaloupe, peeled and seeded
2 cups orange juice, or more as needed
1 cup vanilla yogurt
1 tbsp. honey
Finely chopped zest of 2 oranges
Finely chopped zest of 2 lemons
Mint leaves for garnish (optional)
In a blender or food processor, puree the cantaloupe. Place in a large bowl and add the
orange juice, yogurt, honey and zests. Add water or additional orange juice to correct th
consistency, if needed. Refrigerate for at least 1 hour and up to 6 hours. Serve chilled,
garnished with fresh mint leaves, if desired. Makes 4 to 6 servings.
Taken from Pasta Dinners 1,2,3 by Virginia Willis. Copyright © 1996 by
Crown Publishers, Inc. Used by arrangement with Crown Publishers, Inc
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