Chilled cantaloup soup

Yield: 5 Servings

Measure Ingredient
1 Ripe; (3 lb.) cantaloupe
½ cup Dry sherry
¼ cup Sugar
¼ cup Orange juice

Makes 4 c.; 5 servings.

Cut melon in half; scoop out seeds; scoop out cantaloupe meat. In food processor or blender, combine cantaloupe and remaining ingredients. Blend until smooth. Turn into bowl and refrigerate, covered, until very cold.

Serve in chilled serving bowls. Posted to JEWISH-FOOD digest by SuperSecDD@... on Sep 27, 1998, converted by MM_Buster v2.0l.

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