Melon & Nectarine Soup

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1 large cantaloupe
4 nectarines
Juice of 2 oranges
2 drops Tabasco sauce
Dash of balsamic vinegar
2 tablespoons finely chopped mint
4 sprigs mint for garnish
Sugar to taste

Halve the melon, discard the seeds. Scoop the melon into a blender. Add sliced nectarines and orange juice, blending until pureed. Season to taste with remaining ingredients. Chill for 30 minutes, serve in sherbet glasses with fresh mint garnish. Serves 4.

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