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Chilled Cantaloupe-Orange Soup

Posted: Wednesday, August 27, 2008

2 large cantaloupes, rinsed

Photos By Sue Ade/Morris News Service
Photos By Sue Ade/Morris News Service
Fluted, hollowed-out cantaloupes make useful and attractive vessels for serving soup. Be sure to leave a thin shell of the cantaloupe intact when removing the pulp if you plan to use them as bowls.

1 can (6-ounces) frozen orange juice concentrate

1/4 cup honey

2 cups water

Zest and juice of one medium fresh orange

1 cinnamon stick

1/8 teaspoon ground coriander

2 tablespoons cornstarch

Orange sherbet or sorbet, for garnish

Fresh mint, for garnish

Cut cantaloupes in half and remove seeds. With a melon-baller, remove pulp. Place pulp in a blender with orange concentrate, honey and coriander. Blend until smooth.

Place 1 3/4 cups water, orange zest and juice, and the cinnamon stick in a small saucepan; bring to a boil. Let simmer for 10 minutes, then remove cinnamon stick.

Blend remaining 1/4 cup water with cornstarch until smooth, then whisk into saucepan, over low heat, until mixture thickens. Add to cantaloupe mixture and blend for a few seconds to combine.

Refrigerate until cold.

Garnish with orange sherbet or sorbet and a fresh mint leaf.

Serves 6.

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