Traditionally made with tomatoes, this refreshing twist on an old favorite can be served as a dessert soup at the end of a hearty meal or as part of a brunch buffet.
- 2 Cups diced cantaloupe
- 2 Cups diced seedless watermelon
- 1 cucumber, peeled, seeded, and chopped
- 1 Pound strawberries, preferably organic, hulled
- 1 Tablespoon lime juice
Place the cantaloupe, watermelon, cucumber, half of the strawberries, and lime juice in the bowl of a food processor and blend until puréed. Chop the remaining strawberries and stir into the soup. Refrigerate until chilled.