Our cold cantaloupe soup will soon be a summer staple. Simple, refreshing and oh-so easy, this 5-ingredient starter is packed with vitamins A and C and cancer-fighting carotenoids. These phytochemicals found in most orange and red fruits and vegetables may inhibit cancer cell growth, work as antioxidants and improve immune response. Garnish with seasonal mint and strawberries and enjoy al fresco all season long.
4 cups cubed cantaloupe (about 1 large cantaloupe)
2 Tbsp. honey, or to taste
2 Tbsp. freshly squeezed lime juice, or to taste
1/8 tsp. ground cardamom, or to taste
Sliced fresh strawberries, for garnish
1/4 cup whole fresh mint leaves, for garnish
Makes 4 servings.
Per Serving: 85 calories, 0 g total fat (0 g saturated fat), 22 g carbohydrate, 1 g protein, 1 g dietary fiber, 27 mg sodium.
Prep Time: 5 minutes
Put the cantaloupe in a wide, shallow, microwave-safe container. Heat melon in microwave on 50% power for 2 minutes, or just until the melon softens slightly. Transfer cantaloupe to a blender or food processor. Add honey, lime juice and cardamom and blend mixture until smooth. Transfer to a bowl. Cover and refrigerate for 1 to 2 hours, until cold.
Before serving, taste and add more honey, cardamom, or lime juice as needed. Garnish each serving with strawberry slices and mint leaves.
American Institute for Cancer Research - http://www.aicr.org
Photo. New American Plate Cookbook