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.
Chilled Cantaloupe Soup with Mint
- 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
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