Melon and Hortelã Soup

Cut the two melons in half

With a vegetable scoop, remove the pulp and place it in a bowl. Reserve

Cut the cantaloupe into small triangles and reserve along with the melon

In a medium saucepan, mix together sugar, water, and ground cardamom

Simmer over medium heat, stirring constantly with a wooden spoon, until the sugar dissolves (about 5 minutes)

Stop stirring and simmer until you get a thin broth (about 5 minutes)

Add hortelã leaves, cover the saucepan, and remove from heat

Let it cool

Transfer to a large bowl and add reserved melon and cantaloupe

Cover with plastic wrap and refrigerate for about 2 hours

Decorate with slices of cantaloupe and hortelã sprigs

Serve in small bowls

192 calories per serving

Note: 1

This soup can be made with other types of melon as long as the pulps have different colors

2

Ground cardamom is a spice native to India

It can be found in supermarkets and stores in the tempering section.3

If preferred, substitute hortelã leaves with the same amount of mint leaves.