| Description |
| This cool, refreshing soup captures the essence of summer. The addition of the jalapeños adds a surprising spark. Serve this soup with a cool entrée or as a pleasant dessert. |
| Ingredients |
| 4 cups ripe cantaloupe, cut in 1-inch pieces (about 1 large melon, rind and seeds removed) 4 cups watermelon, cut in 1-inch pieces (rind and seeds removed) Juice of 1 fresh lemon 1-2 teaspoons honey, liquefied (20 seconds in microwave) 1/4 teaspoon salt 2 fresh jalapeño peppers, seeded and finely minced 1/2 cup fresh blueberries |
| Instructions |
| 1. Purée the cantaloupe and watermelon together in a food processor or blender. Add the lemon juice, honey, salt and jalapeños to taste. Chill for up to 4 hours. 2. Garnish with fresh blueberries and serve. |
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