Ingredients
- 6 medium cantaloupes, halved
- 3/4 c. dry sherry
- 3/4 c. sugar
- 1 1/2 c. orange juice
- Mint leaves (optional)
Directions
Scoop pulp from each cantaloupe, leaving shells 1/2" thick. Cut a thin slice from bottom of each shell, being careful not to cut a hole in the shell.
Combine cantaloupe pulp & next 3 ingredients in the container of an electric blender; process until smooth. Chill thoroughly. Serve soup in cantaloupe shells and garnish with mint. 12 servings.
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Submitted 6/13/05.
Source: Southern Living 1981
Submitted By: Ruth A. Burbage
burbage@pell.net
Chilled Cantaloupe Soup