Cantaloupe Soup Though this soup can be eaten hot or cold, I prefer it cold accompanied by some baked, not fried tortilla chips. Makes 4 Servings
	Ingredients: 1 large ripe cantaloupe 2 teaspoons candied ginger, finely chopped Cinnamon or freshly ground nutmeg for garnish 1 cup evaporated skim milk Honey (optional) Pinch Kosher salt
	Instructions: 1. Cut cantaloupe in half and scoop out the seeds. Put the halves on a cutting board, cut side down. Slice off the skin of the melon with a sharp chef's or utility knife. Then cut into 1-inch chunks. You should have about 5 cups. 2. Purée cantaloupe in a food processor with ginger and salt. With the motor running pour milk down the feed tube of the food processor and purée until a smooth consistency is achieved. Taste and add honey if not sweet enough. 3. Refrigerate a few hours before serving. To serve, dust with cinnamon or freshly ground nutmeg.

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