| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
|
Fruits, Low-, Cal, Main dish, Soups |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Cantaloupe; 1 Md. |
| 1 1/2 |
c |
Orange Juice |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Ginger; Ground |
| 1 |
tb |
Lime Juice |
| 5 1/3 |
oz |
Sweetened Condensed Milk;1Cn |
|
|
Mint Sprigs |
|
|
Lime; Thinly Sliced |
|
|
Tot Sat |
INSTRUCTIONS
GARNISH
Cut the cantaloupe in half and remove the seeds, then peel and slice into
wedges. Chop the wedges in to pieces that will fit a food processor or
blender. Add all of the ingredients, including the cantaloupe, and puree
until very smooth. Refrigerate for several hours to blend the flavors.
(As this soup can separate very easily, be sure to stir just before
serving.) Serve cold with a garnish of fresh mint or lime slices.
Each 1/2 cup serving contains:
Cal Prot Carb Fib Fat Fat Chol Sodium
122 3 G 25 G 1 G 2 G 1 G 6 Mg 101 Mg
From The Cookbook For The 90s by Helen V Fisher
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup_1.zip
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