Instead of cantaloupe, you may also use Persian, Crenshaw or casaba melon in this refreshing ginger-infused soup.

Makes 6 servings, scant 1 cup each

ACTIVE TIME: 10 minutes

TOTAL TIME: 1 1/4 hours

EASE OF PREPARATION: Easy

1 large ripe cantaloupe, peeled, seeded and cut into cubes (4 1/2 cups)
4 tablespoons slivered crystallized ginger, divided
1 1/2 teaspoons freshly grated orange zest
1 teaspoon honey
1 cup low-fat plain yogurt
2/3 cup orange juice
1 tablespoon lemon juice

1. Place cantaloupe, 3 tablespoons ginger, orange zest and honey in a food processor or blender and puree. Add yogurt and blend until smooth.
2. Transfer to a bowl and stir in the orange and lemon juices. Cover and refrigerate until chilled, at least 1 hour. Garnish each portion with some of the remaining ginger.

NUTRITION INFORMATION: Per serving: 115 calories; 1 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 25 g carbohydrate; 3 g protein; 1 g fiber; 51 mg sodium; 476 mg potassium.
Nutrition bonus: Vitamin C (100% daily value), Vitamin A (86% dv).
1 1/2 Carbohydrate Servings
Exchanges: 1 fruit, 1/2 other carbohydrate

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.

Oh my! This soup was printed in the first run of Eating Well many years ago. I have been making it for years. It is SO delicious, SO refreshing on a hot day, SO easy to prepare. It is always a huge hit whenever I serve it. In addition to the cystallized ginger, try serving with a swirl of fresh berry syrup. Really fabulous and very beautiful.

Judith, La Crescenta, CA