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    Savory Cantaloupe Soup

    2 cantaloupes
    1 teaspoon ground ginger
    1/4 teaspoon nutmeg
    1/2 cup fat-free sour cream, plus four teaspoons more for garnish

    This is a picture-pretty first course for a summer meal. Make in advance and serve chilled.

    Cut cantaloupes in half. Remove seeds. With a spoon or melon baller, remove fruit from rind. Refrigerate rinds to use as soup “bowls.” Put melon into blender with ginger, nutmeg, and sour cream. Blend to a creamy consistency. Refrigerate for at least an hour to chill soup and let flavors blend. Pour soup into melon “bowls” and swirl in a teaspoon of sour cream as a garnish.

    Serves four. Each serving contains approximately 134 calories, 3 grams protein, 30 grams carbohydrate, 2 grams fiber, less than 1 gram fat.

     

     

     

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    Southern New Mexico
    Surgery Center

    2301 Indian Wells Rd. Suite B
    Alamogordo, NM 88310
    www.snmsc.org

    Phone: 575.437.0890
    Fax: 575.437.0905
    Email: info@snmsc.org

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