--
Cyndi (again)
Wayne Boatwright"and others wrote in message

>>>>> Ed, that looks like a beautiful, original, and delicious meal, with a
>>>>> lot of forethought. I absolutely must try the canteloup soup very
>>>>> soon!
>>>>
>>>>Thanks. This one was nice and sweet, but you can add a little sugar if
>>>>not.
>>>
>>> I agree with Wayne's sentiments. That soup sound TDF, I will be
>>> giving it a try soon. Your friends are lucky to have a friend like you!
>>>
>>> TammyM
>> ===========
>>
>> I've posted a couple of other versions of the soup... I can repost if
>> anyone's interested or doesn't feel like Googling for them...
>
> I'd like to have those, Cyndi, if you don't mind posting.
>
> Thanks!
>
> --
> Wayne Boatwright
========

Here ya go Bubba (all 3 are terrific):

==========


Chilled Melon Soup // Cooking Light Cookbook


3 c cubed Honeydew Melon
3 c cubed Cantaloupe
1/4 c Rum or Vodka (opt)
1/4 c Sugar, divided
3 TBSP Fresh Lime Juice, divided
3/4 c sliced Strawberries


Puree Honeydew and place in a bowl.


Puree Cantaloupe and place into another bowl.


Add 2 TBSP Rum or Vodka, 2 TBSP Sugar, and 1 TBSP Lime Juice into
each bowl of melon; stir well, cover and chill.


Puree Strawberries until smooth. Add remaining Lime Juice and
Sugar; chill.


To serve, pour 1/2 cup of Cantaloupe mixture into 4 individual
serving bowls and then pour 1/2 cup of Honeydew mixture in the
center of Cantaloupe mixture in each bowl. Dollop each serving
w/ 2 TBSP Strawberry mixture; swirl decoratively using a wooden
pick.


Cal: 180 Fat: 0.5 g Pro: 1.7 g Carb: 34.6 g
Fiber: 2.1 g Sodium: 22 mg Calcium: 23 mg

============

Melon Soup
- Anonymous


1 Cantaloupe pared, seeded & cubed (2 #)
1/2 Honeydew pared, seeded & cubed (2#)
2/3 c sweet white wine
1/4 tsp ground cardamom
Chopped mint for garnish


Reserve a few melon cubes for garnish. In food processor or
blender container, in batches, puree cantaloupe, honeydew, wine
and cardamom; chill until ready to serve. At serving time, skim
foam from top of soup; pour into soup bowls. Garnish with melon
pieces and chopped mint.


============

Santa Fe Melon Soup


1 large cantaloupe (about 4 pounds), peeled, seeded and chopped
3 TBSP sugar
2 TBSP chopped fresh mint leaves
1/2 cup sour cream
1/4 cup dry white wine or white grape juice
2 tsp grated orange peel
Fresh mint leaves


1. Place cantaloupe, sugar and 2 tablespoons mint in food
processor workbowl fitted with steel blade or in blender
container. Cover and process until smooth.


2. Stir together cantaloupe, sour cream, wine and orange peel.
Garnish with mint leaves.


1 Serving: 115 calories (35 calories from fat); 4 g fat (2 g
saturated); 15 mg cholesterol; 20 mg sodium; 19 g carbohydrate (1
g dietary fiber); 2 g protein.


============