MELON AND NECTARINE SOUP

Freshly chopped mint emphasizes the delicately scented flavor of the melon and nectarines. Fruit soups are very cooling served lightly chilled on a hot day.

1 ripe cantaloupe melon 3 - 4 ripe nectarines juice of 1 orange sugar to taste
salt
1 - 2 drops Tabasco sauce
a dash of balsamic or sherry vinegar
1 tablespoon finely chopped mint a few extra sprigs of mint for decoration

1. Halve the melon and discard the seeds. Scoop the flesh into a food processor or blender. Wash and dry the nectarines and slice the fruit into the processor. Add the juice of an orange and process until pureed. Season to taste with sugar, salt, and Tabasco sauce, then add the vinegar and chopped mint. Chill the soup for 30 minutes.

2. Serve in chilled dishes or glasses and decorate with sprigs of mint.

SERVES 4-6