1 can (6oz) frozen orange juice concentrate, thawed
1 large ripe cantaloupe, chilled and cut into 1-inch cubes
1 T. heavy whipping cream
2 T. fresh mint leaves cut into long slivers
Place the orange juice concentrate and the cantaloupe in a food processor. Process the batches until the mixture is well pureed, approx. 30-40 seconds. Add the cream and pulse again until the soup is blended.
To serve, pour the soup into serving bowls and garnish each with a teaspoon of fresh mint slivers. The soup can be refrigerated, covered, for up to one day.
Serves 4 to 6. Great to serve in the summertime!
-via former mlob blog
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