2 ripe med. cantaloupes, seeded
1/2 c. orange juice
1/2 c. heavy cream
1 tbsp. Cointreau
Mint and...or melon balls...optional

Remove cantaloupe meat in small chunks. Avoid green area near rind. Combine with orange juice and puree.

Add heavy cream and Cointreau. Chill for several hours.

Garnish with chopped mint and/or a few small melon balls. This soup will thicken during chilling. Stir to regain consistency before serving.

For soups, a blender will smooth a mixture better than a food processor. Blend in small batches.