Cantaloupe Soup With Mint

1. 1

   Halve melon, scoop out seeds and remove rind. Cut flesh into large chunks. (You should have about 6 cups.)

2. 2

   Working in batches if necessary, combine cantaloupe, honey and orange juice in a blender. Pulse or blend until smooth. Transfer to a large bowl, cover and refrigerate until thoroughly chilled, at least 2 hours.

3. 3

   Just before serving, briskly whisk soup and stir in mint. Serve very cold, garnished with sprigs of mint, if desired.

4. 4

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5. 5

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* Per serving · 4 servings · Values may vary.

No additional tips available.