2 c. cantaloupe balls
1 c. sour cream
1/2 c. diced peeled cucumber
2 tsp. grated lemon rind
1 tsp. lemon juice
4 1/2 c. tomato juice
1/4 c. grated onion
1 tsp. basil
1/2 tsp. salt
1/4 tsp. white pepper
4 slices bacon

Scoop out cantaloupe balls over large bowl to catch juice.

Combine sour cream, cucumber, lemon rind and lemon juice with cantaloupe balls and juice. Pour in small quantities into blender jar and puree. Return to bowl.

Add tomato juice, onion, basil, salt and pepper. Stir well. Chill. Add additional salt if desired.

Cook bacon until crisp. Drain on paper towels. Dice finely. Garnish each serving with a sprinkle of bacon. Makes 6 servings.