Cantaloupe soup

Yield: 1 servings

Measure Ingredient
4 Cantaloupes
¼ cup Granulated sugar
Fresh mint leaves about
One good size handful plus
Some for garnish
Port
Lemon juice

Carefully cut three of the cantaloupes in half in a zig-zag pattern using a very sharp knife. Scoop out and throw away the seeds. Use a melon ball scooper to scoop out the flesh of the melon; Take it down to the green part. Do the same thing with the remaining fourth cantaloupe. It doesn't matter how you slice this one because all you will be using is the flesh. Place all of the scooped cantaloupe in a food processor. Add the sugar and mint leaves, a splash of port and splash of lemon juice. Be careful not to over-process the mixture; it should retain some texture. Garnish with remaining mint leaves.

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