Cantaloupe Soup

Serves 4

Fresh sweet soup provides your day's requirements of beta-carotene and Vitamin C.


1 medium cantaloupe
1 cup fresh organic orange juice
1 teaspoon fresh lime juice
1 cup plain, full fat, yogurt
Fresh mint leaves, cut into strips (optional)
Slivers of melon, for garnish


QUARTER: the cantaloupe, remove and discard the seeds and cut the fruit from the rind. Dice the fruit and place it in a food processor or blender. Add the orange and lime juice, and puree until smooth. Place the yogurt in a glass mixing bowl and beat it with a whisk until it's light and smooth. Whisk in the melon mixture.

COVER: the bowl and refrigerate until chilled, at least 3 hours. Serve cold, sprinkled with fresh mint leaves. Garnish with slivers of melon.

Serving Suggestion

This is a delicious side dish to a contrasted main dish of a hormone-free, grass fed steak or lamb chop.