INGREDIENTS

INSTRUCTIONS

Cut the cantaloupe in half.  Remove the seeds and stringy fibers,
scoop out the pulp with a large spoon and chop it coarsely/  Wash the
strawberries and grapes under cold running water, picking out and
discarding any fruits that are badly bruised.  Remove and discard the
stems. Combine the cantaloupe, strawberries, grapes, apples, 1/2 cup
of the lemon juice, the sugar and water in a 4 to 6 quart enameled or
stainless steel saucepan. Bring to a boil over high heat, reduce the
heat to low and simmer uncovered for 15 minutes. Puree the soup
through a food mill, or pour the entire contents of the pan into a
large fine sieve set over a deep bowl and force the ingredients
through with the back of a spoon, pressing down hard on the fruits
before discarding any remaining pulp. Stir the remaining 1/4 cup of
lemon juice and the orange juice into the soup and refrigerate for at
least 2 hours, or until thoroughly chilled.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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