The jalapeño pepper adds the "fire" to this chilled soup, though it can be omitted.
Cooking Light JULY 1997
Combine cantaloupe and cucumber in a blender or food processor; process until smooth. Pour half of cantaloupe mixture into a bowl. Add honey, rind, juice, and jalapeño to blender; process until smooth. Add cumin, salt, and yogurt; pulse until blended. Add to cantaloupe mixture in bowl. Stir well.
Cover and chill at least 1 hour or until thoroughly chilled.
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