Cold fruit soups are often served as a first course or even a dessert in the Mediterranean region. This is the perfect use for an over-ripe melon that may be too soft to enjoy by the spoonful!
1 ½ cups diced canteloupe
2 tablespoons frozen orange juice concentrate
¼ cup white wine
2 ice cubes
juice of ½ lime or lemon (about 1 tablespoon)
mint leaves (optional)
You can make this ahead and chill it until mealtime, but make sure to blend again for a few seconds to froth it up, before serving.
An Oldways recipe and photo, courtesy of Cynthia Harriman
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