1 Large Ripe Cantaloupe, Chilled
1 Dash Ground Cardamom
1 Dash Ground Ginger
4 Whole Strawberries, for garnish
Mint Sprigs, for garnish
1. Peel and seed melon. Finely dice 1/2 cup of the flesh and set aside.
2. Coarsely cube remaining melon. There should be about 5 cups. Put melon, cardamom and ginger into a blender or food processor and process until smooth.
3. To serve, pour soup into individual bowl. Garnish with reserved finely diced melon and a strawberry and/or mint sprig.