1 lg. can tomato juice
1 c. sour cream
1/4 c. grated onion
2 tbsp. lemon juice
1 tsp. grated lemon rind
3/4 c. diced ham
1 cucumber
1 sm. cantaloupe
Fresh chopped basil

In a large bowl, whisk tomato juice with sour cream, grated onion, lemon juice and lemon rind. Stir in ham. Chill the soup, covered for at least 4 hours.

In separate bowl, quarter lengthwise cucumber and cut up. Cut cantaloupe with melon baller. Sprinkle with fresh minced basil and chill. Pour soup into bowls and garnish with cucumber and melon balls. Can be served chilled for summer. 8 servings.