Instructions: 1. 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 jalapeno to blender; process until smooth. Add cumin, salt, and yogurt; pulse until blended. Add to cantaloupe mixture in bowl.

Stir well.

2. Cover and chill at least 1 hour or until thoroughly chilled.

Yield: 6
servings (serving size: 1-1/4 cups).

NOTES : The jalapeno pepper adds the "fire" to this chilled soup, though it can be omitted.

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