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. 

In the news for the last few years, we have heard repeatedly that blueberries are a super food, high in antioxidant and anti-inflammatory properties that are thought to help protect the body against the damaging effects of free radicals and diseases associated with aging. Anthocyanin, what gives blueberries their color, is thought to be responsible for these health benefits.  Enough science, onto summer fruits on sale.  I picked up pints of fresh blueberries for $.99 each.  Once these are ripe, they are delicious on their own, in cereal, etc. but this simple chilled soup is a great way to enjoy this bargain and it uses yogurt, another beneficial food product that we are encouraged to eat regularly.  Chilled fruit soups are so refreshing this time of year.  This works well for a light lunch or as a dessert option. 

2  pints fresh blueberries washed, reserving 1/4 cup for garnish
2 – 6 ounce containers of blueberry yogurt, reserving 1/4 cup for garnish
1/3  cup sugar or less if you like
2  tablespoons lemon juice

Combine blueberries, yogurt, sugar, and lemon juice in a blender. Puree until smooth.  Serve chilled garnish each bowl with about 1 tablespoon each of yogurt and blueberries.  This soup is great when made ahead and chilled.  Makes 4 Servings.  Enjoy! 

If you prefer a meatless entree, this soup goes together quickly and is quite satisfying with a salad and some wonderful bread. What I like really like about this recipe is that the main ingredients are staples that you can pick up on sale and keep in your pantry. This is a budget item that offers variety. The flavors may seem a bit unusual but they blend together beautifully. I think that you will be surprised and delighted. It also reheats nicely as well.

1/2  cup chopped onion
2  tablespoons butter or olive oil
2  teaspoons ground cumin
1/2  teaspoon garlic powder
1  – 15 oz. can of pumpkin
1 – 14 oz. can of coconut milk
1 – 15 oz. can of black beans (not drained)
1  teaspoon salt
2  limes, cut into wedges for garnish (optional)

In a medium sauce pan, saute the onion in butter or olive oil until lightly golden. Add remaining ingredients and blend well. Simmer for 15-20 minutes until flavors blend. Squeeze fresh lime wedge over each serving if desired. Makes 3-4 Servings. Enjoy!