This year has been an exceptionally good year for fresh cantaloupe.  This fruit is loaded with vitamins A and C.  A cantaloupe is ripe if the outer rind is no longer green and it is slightly soft.  To peel and  seed, cut a thin slice from one end of the cantaloupe.  Place the flat end on a cutting board and slice off the peel in strips from top to bottom rotating the melon to remove all of the skin.  Cut the melon in half and remove the seeds with a spoon.  At this point, you cut slice it, cut into wedges or chunks.  It will last covered in the fridge for 4-5 days.  It is so delicious on its own but this simple soup gives some variety and a healthy light meal or dessert.  This is also tasty garnished with peach yogurt if you wish!  

1   large ripe cantaloupe, peeled, seeded and chopped
1-2   tablespoons sugar (depending on how sweet you like it)
1/4  teaspoon salt
1     teaspoon vanilla
1/4   cup toasted almond slices* for garnish

In a blender or food processor,  puree cantaloupe, sugar, salt and vanilla.  Chill until service.  Garnish with toasted almond slices.  Makes 3 cups or 3-4 servings.  Enjoy! 

*Toasting Almonds:  Preheat oven to 350 F.  Place almonds on a baking tray in a single layer.  Bake for 5-7 minutes or until golden.