Strawberry Melon Soup with Mint
Servings: 8
Ingredients:
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4-1/2 cups (1.125 L) cubed peeled cantaloupe (about 3 lb/1.5 kg)
3/4 cup (175 mL) strawberries, hulled
3 tbsp (50 mL) granulated sugar
1-1/4 cups (300 mL) orange juice
3/4 cup (175 mL) fruity white wine
3 tbsp (50 mL) lemon juice
2 tbsp (25 mL) finely chopped fresh spearmint
Preparation:
In food processor or blender, purée cantaloupe with strawberries until smooth; pour into bowl. Add sugar; stir until dissolved.
Stir in orange juice, wine and lemon juice. Cover and refrigerate for about 2 hours or until chilled. (Soup can be refrigerated for up to 24 hours.) Stir in spearmint just before serving.
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