Melon Mango Soup

Soup on a hot day might sound a little odd unless you're talking about a cold soup. Here's a lovely orange-colored soup of melon and mango, which is sweet and refreshing. Be sure to use the ripest fruit you can, and don't forget to wash the melon and mangoes before you cut into them. Although you don't eat the skin, contaminants can get from the skin into the flesh of the fruit as you cut into it. The soup is sweet and delicious as is, but for a slight kick, add a tablespoon freshly grated ginger to the recipe. Garnish the soup with some strawberry slices or a raspberry or two.

Prep Time: 15 minutes

Ingredients:

• 1 3-4 pound ripe cantaloupe melon, rind removed, seeded and chopped (about 6 cups)
• 2 large mangoes, chopped (about 2 cups)
• Juice of 2 small limes
• 1 tbsp minced ginger (optional)

Preparation:

Place half the melon and mango chunks in a blender with the lime juice and ginger. Puree until smooth. Pour into a large bowl. Puree other half of the fruit and add to the large bowl. Stir well. Chill for at least 2 hours. Garnish with fresh berries or sliced fruit.

Serve 6

Per Serving Calories 113, Calories from Fat 6, Total Fat 0.6g (sat 0.1g), Cholesterol 0mg, Sodium 17mg, Carbohydrate 24.8g, Fiber 2.4g, Protein 1.9g

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