** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cut the cantaloupe in half and remove the seeds, then peel and slice into wedges.
2. Chop the wedges in to pieces that will fit a food processor or blender.
3. Add all of the ingredients, including the cantaloupe, and puree until very smooth.
4. Refrigerate for several hours to blend the flavors.
5. (As this soup can separate very easily, be sure to stir just before serving).
6. Serve cold with a garnish of fresh mint or lime slices.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Fructose Malabsorption, Oranges allergies.