Looking for something to put pizazz in a summer luncheon? Try this pretty, refreshing soup with a kick of cayenne pepper to get the conversation going.
—MARY LOU TIMPSON COLORADO CITY, AZ
PREP: 25 MIN. + CHILLING • MAKES: 6 SERVINGS
3/4 cup orange juice
1 cup (8 ounces) plain yogurt
1 medium cantaloupe, peeled, seeded and cubed
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
6 mint sprigs
Place the orange juice, yogurt and cantaloupe in a blender; cover and process until pureed. Add the honey, salt, nutmeg and cayenne; cover and process until smooth. Refrigerate for at least 1 hour before serving. Garnish with mint sprigs.
HELPFUL HINT
You can swap Greek yogurt for plain, especially in cold dishes, where heat separation isn’t a factor. Greek yogurt does react to aluminum, so choose your bowl wisely!