Cantaloupe Soup
- 1 medium cantaloupe (cleaned, diced)
- 1 cucumber (peeled, seeds removed, and diced)
- 1/2 cup plain Greek yogurt
- 1/2 tsp fresh grated ginger
- 2 Tbsp fresh basil
- 2 tsp fresh mint
- 2 tsp olive oil
- 1/4 tsp white wine vinegar
- dash cayenne
- Put all ingredients in food processor and pulse until smooth.
- Place in bowl and refrigerate for approximately 1 hour for flavor blending.
- Remove from refrigerator and stir. Server cold. Place a dollop of yogurt and mint on a garnish.