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Chilled Melon Soup

Fron Eating Well Magazine; 6 servings; total time 1 1/4 hours, but only 10 minutes of active time

1 large ripe cantaloupe, peeled, seeded and cut into cubes (4 1/2 cups)
4 tablespoons slivered crystallized ginger, divided
1 1/2 teaspoons freshly grated orange zest
1 teaspoon honey
1 cup low-fat plain yogurt
2/3 cup orange juice
1 tablespoon lemon juice
slivered mint for garnish (optional)

1. Place cantaloupe, 3 tablespoons ginger, orange zest and honey in a food processor or blender and puree. Add yogurt and blend until smooth.
2. Transfer to a bowl and stir in the orange and lemon juices. Cover and refrigerate until chilled, at least 1 hour. Garnish each portion with some of the remaining ginger.