Golden Gazpacho Soup(Serves 6)

• 2 medium ripe cantaloupes, peeled, seeded and sliced (4 c.)
• 2 large carrots, peeled and sliced
• 8 scallions (white part only)
• 2/3 c. sherry vinegar
• 1 c. orange juice
• 1/2 tsp. freshly ground pepper
• 2 Tbsp. lemon juice
• 1 Tbsp. vegetable oil
• 4 red bell peppers, seeds and ribs removed, chopped
• 1/2 c. chopped onion
• 1/4 c. chopped, peeled apple
• 1/2 c. chopped, peeled carrot
• 4 c. chicken stock (preferably unsalted)
• 1/2 c. fresh corn kernels
• pinch of crushed red pepper
• 1/4 c. tarragon vinegar
• 1 Tbsp. freshly squeezed lime juice
• 2 Tbsp. chopped fresh parsley or cilantro
• pinch of freshly ground white pepper
• 1/4 tsp. salt (omit if using salted canned stock)
• 1/4 c. baby shrimp, peeled and deveined
• 1/4 c. bay scallops, halved

1. Heat the oil in a 4-quart saucepan over medium heat.
2. Add the red bell pepper, onion, apple and carrot.
3. Saute, stirring frequently, for 5 to 7 minutes or until the onions are translucent.

cantaloupes, carrots, scallions, sherry vinegar, orange juice, freshly ground pepper, lemon juice, vegetable oil, red bell peppers, onion, apple, carrot, chicken stock, fresh corn kernels, red pepper, tarragon vinegar, freshly squeezed lime juice, parsley, ground white pepper, salt, baby shrimp, bay scallops

Taken from www.cookbooks.com/Recipe-Details.aspx?id=170053 (may not work)