Cold Cantaloupe Soup

• 1 cantaloupe or other ripe, orange-fleshed melon, chilled, peeled and seeded
• Juice of 1 lime
• Salt to taste
• 2 teaspoons good quality balsamic vinegar

1. Cut cantaloupe in 1-inch chunks.
2. Place about 1/4 of them in a blender and process at high speed until pureed.
3. Once you have a puree, gradually add remaining melon, processing until the mixture is smooth.
4. Add lime juice and blend briefly.
5. Season with salt to taste and blend again.
6. Refrigerate until ready to serve, or serve at once.
7. Divide soup among 6 soup plates and drizzle a little balsamic vinegar in a circular or squiggly pattern on top of each.

cantaloupe, lime, salt, balsamic vinegar

Taken from cooking.nytimes.com/recipes/1017648 (may not work)