This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Brawley, who holds a degree in culinary arts and owns The Green Kitchen in Richmond, Va., shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Cantaloupe Soup

6 cups chopped cantaloupe
1½ cups orange juice
¼ cup fresh lemon juice
¼ cup fresh lime juice
2 tablespoons honey
¼ teaspoon ground cinnamon
¼ teaspoon salt
1 sprig fresh mint

In a large bowl, place all ingredients except for the mint, and stir.

Place half the mixture in a blender, and puree until smooth. Pour the puree into a pitcher, and repeat with the remaining half.

Taste, and whisk in additional cinnamon, honey or lemon juice, if desired. It should taste sweet and tart, with only a hint of cinnamon. Chill the soup until ready to serve.

Remove mint leaves from the stem, and stack the leaves on top of each other. Roll lengthwise into a cigar shape. Slice crosswise into thin strips.

Pour the chilled soup into six bowls, and garnish each with a sprinkle of mint before serving.