Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Recipe by Cooking Light August 2000


Recipe Summary

4 servings (serving size: 1 cup soup, 1 tablespoon syrup, and 1 tablespoon pancetta)


Ingredient Checklist


Instructions Checklist
  • Combine wine and sugar in a small saucepan over medium-high heat; cook 18 minutes or until reduced to 1/4 cup. Remove syrup from heat. Pour into a bowl; cover and chill.

  • Cook pancetta in a medium nonstick skillet over medium heat 10 minutes or until crisp. Remove from pan, and drain on paper towels.

  • Place cantaloupe, honey, and salt in a blender, and process until smooth. Ladle the soup into shallow bowls; dollop syrup over soup, and sprinkle with pancetta. Serve immediately.

Nutrition Facts

243 calories; calories from fat 9%; fat 2.5g; saturated fat 0.8g; mono fat 0.9g; poly fat 0.5g; protein 3.3g; carbohydrates 38.6g; fiber 1.9g; cholesterol 3mg; iron 0.8mg; sodium 157mg; calcium 30mg.