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Chilled Cantaloupe Soup

1 Ripe; (3 lb.) cantaloupe
1/2 c Dry sherry
1/4 c Sugar
1/4 c Orange juice
Makes 4 c.; 5 servings.


Cut melon in half; scoop out seeds; scoop out cantaloupe meat. In food
processor or blender, combine cantaloupe and remaining ingredients.
Blend until smooth. Turn into bowl and refrigerate, covered, until
very cold. Serve in chilled serving bowls.





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