Scoop cantaloupe balls	New Mexico Melon Soup

---

New Mexico Melon Soup

Source: The Elsah Landing Restaurant Cookbook, 1981

Yield: 6 servings

---

Ingredients

• 2 cups cantaloupe balls

• 1 cup sour cream

• 1/2 cup diced peeled cucumber

• 2 tsp grated lemon rind

• 1 tsp lemon juice

• 4 1/2 cups tomato juice

• 1/4 cup grated onion

• 1 tsp basil

• 1/2 tsp salt

• 1/4 tsp white pepper

• 4 slices bacon

---

Preparation

Scoop out cantaloupe balls over large bowl to catch juices.

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