Cantaloupe is soon to be in season, and this could be the best thing to do with it I'm aware of. All that's necessary is to taste and of course prepare, which is quick and easy to do. I had thought that Mrs. Yi, who describes the consistency as "velvety," originated this one last year. But no, it turns out she took it from The Food Network.http://www.foodtv.com/ They credit it to dessert maven(this isn't dessert, it's soup!)Gale Gand, hostess of Sweet Dreams. The only difference between the Gale's recipe and what follows is our choice to serve in a bowl instead of a martini glass. We use those martini glasses for too many other things.
1 cantaloupe, peeled, seeded, and cubed
1/4 cup dark rum
1/4 cup table cream
1 lemon, zested
2 tablespoons orange juice concentrate
4 mint leaves, julienned
Place everything but the mint leaves in a blender and puree. Strain through a fine chinois or strainer (the strainer on my Cuisinart produced stupendous results!). Chill and serve sprinkled with julienned mint.