Ripe cantaloupe and freshly squeezed juices are essential to this no-cook summer soup.
Puree in a food processor until smooth:
2 medium very ripe and sweet cantaloupes or other orange-fleshed melons, peeled, seeded, and cut into chunks
Pour into a large bowl and stir in:
1 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons fresh lemon juice
Refrigerate until cold, about 2 hours. When ready to serve, prepare:
1/4 cup grated peeled fresh ginger
Using a cheesecloth or your hands, squeeze out the ginger juice into a small bowl. Stir 4 teaspoons of the juice into the soup. Serve in chilled bowls, garnished with:
