Zuppa Mellone

Serving Size : 6
Categories : Dessert Soups

1 large fresh cantaloupe -- (about 3 pounds)
2 tablespoons butter or margarine
1 tablespoon granulated sugar
1 tablespoon grated lemon zest
3 cups milk or soy milk
salt and pepper to taste

Yield: about 6 servings

Remove the rind and seeds from the cantaloupe, and then using a sharp
knife, dice into small pieces. Reserve about 3 tablespoons of the diced
cantaloupe. Melt the butter in a soup kettle or large saucepan, and saute
the remaining cantaloupe for about 2 to 3 minutes. Add the sugar and lemon
zest, and continue to cook, stirring for about 2 minutes. Add the milk,
bring a slow boil, reduce to a simmer, cover lightly, and cook without
stirring for about 15 minutes. Remove from heat. In the container of a
blender or food processor, puree the soup, in batches, until smooth. Pour
into large bowl, and refrigerate for at least 2 hours, or until chilled
through. When ready, serve in chilled bowls, with a garnish of chopped
maraschino cherries, and vanilla wafers on the side.

Hint: Most people don't know that melon also grows very well in a cold
climate.

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