This cool, refreshing soup captures the essence of summer. The addition of the jalapeños adds a surprising spark. Serve this soup with a cool entrée or as a pleasant dessert.

4 cups ripe cantaloupe, cut in 1-inch pieces (about 1 large melon, rind and seeds removed)
4 cups watermelon, cut in 1-inch pieces (rind and seeds removed)
Juice of 1 fresh lemon
1-2 teaspoons honey, liquefied (20 seconds in microwave)
1/4 teaspoon salt
2 fresh jalapeño peppers, seeded and finely minced
1/2 cup fresh blueberries

1. Purée the cantaloupe and watermelon together in a food processor or blender. Add the lemon juice, honey, salt and jalapeños to taste. Chill for up to 4 hours. 

2. Garnish with fresh blueberries and serve.

Serves 6

Nutrients Per Serving
Calories: 116.8 calories
Protein: 2.4 grams
Fat: 1.1 grams 
Saturated Fat: 0.2 grams
Monounsat Fat: 0.2 grams
Polyunsat Fat: 0.4 grams
Carbohydrate: 27.9 grams
Fiber: 2.2 grams
Cholesterol: 0.0 mg
Vitamin A: 5,699.6 IU
Vitamin E: 0.6 mg/IU
Vitamin C: 99.5 mg 
Calcium: 30.3 mg
Magnesium: 34.7 mg