Cold Melon Soup
|Cantaloupe||1 Large, ripe|
|Orange juice||1⁄2 Cup (8 tbs)|
|Orange juice||2 Cup (32 tbs)|
|Lime juice||3 Tablespoon|
|Mint sprigs||3 (For Garnishing)|
Remove seeds from melon, peel and cut the pulp into cubes.
Place pulp, cinnamon, and one half cup orange juice in a blender and puree.
Combine remaining 2 cups orange juice and three tablespoons lime juice; stir into the puree.
Pour mixture into a bowl, cover, and refrigerate at least one hour before serving.
Remove melon soup from the refrigerator; stir mixture and pour into soup tureen or individual soup bowls.