So the last two cantaloupes I brought home are proof the season’s waning. They’ve been too firm, too dry, and not worth the time it takes to clean and cut them. Even after days of ripening on my window sill, they still tasted flat. My solution? Cantaloupe Soup. I figured I could add honey to sweeten them up a bit and pretend they were mid-summer beauties. Of course, my trustee Vita-Mix stood ready for duty. Not sure what to add, I decided to stick with the logical choices. (especially since it was going to be the only dish served besides salad tonight)

One cantaloupe needs about 3 oz. plain Greek yogurt (I use Oikos brand). It’s always a good choice for thickening and adding a bit of tartness to any cold soup. In addition, I added 1/4 cup orange juice and 1 tablespoon of honey. And garnished it with Applewood Smoked Bacon, since it was a sweet soup. (It always helps to serve it in cute martini glasses or custard dishes in case it’s not so tasty:)

Although it’s not my first choice on a cool fall day, it was a terrific complement to the main course salad. And the left overs will become the base for my morning smoothie. See, I’m already one step ahead of the morning routine. Guess I really used my melon…