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: Tot Sat 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