Cantaloupe Breakfast Soup - cooking recipe

Ingredients

1 medium sized cantaloupe
1 c. orange juice
2 tsp. fresh lime juice
1 c. plain yogurt
fresh mint leaves, cut into strips
slivers of melon (optional)

Preparation

Quarter melon; remove and discard seeds.
Cut fruit from rind. Dice fruit and place into a food processor or blender.
Add orange and lime juices; puree.
Place yogurt in a glass mixing bowl and beat with a whisk until light and smooth.
Whisk in melon mixture.
Cover bowl and refrigerate for at least three hours. Serve cold, sprinkled with fresh mint leaves and slivers of melon. Serves 4.