1 cantaloupe (about 3 lbs.) chilled
1 can (6 oz.) frozen tangerine or orange juice concentrate, partially thawed
Mint sprigs

Cut cantaloupe in half; scoop out and discard seeds. Scoop flesh from shell. Whirl cantaloupe and tangerine concentrate in a blender until smoothly pureed. If desired, chill soup up to 24 hours; whirl again to blend. Pour soup into bowls; garnish with mint. Makes 4 cups. 4 servings.