Cantaloupe Soup with Port Syrup and Pancetta

This soup also works well as an appetizer, thanks to the crunchy, salty bits of pancetta sprinkled on top.

1 cup port wine
1 1/2 tablespoons sugar
2 ounces pancetta or lean ham, cut into thin strips
6 cups cubed seeded peeled cantaloupe, chilled
1 1/2 tablespoons honey
1/8 teaspoon salt

1. 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.

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

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

Calories: 243 (9% from fat); Fat 2.5g (sat 0.8g, mono 0.9g, poly 0.5g); Protein 3.3g; Carb 38.6g; Fiber 1.9g, Chol 3mg; Iron 0.8mg; Sodium 157mg; Calc 30mg.

Recipe by Jean Patterson and Danae Campbell

"Fruit in Your Soup"
Copyright 2000 by Jean Patterson and Danae Campbell.
Originally published in Cooking Light, August 2000.
All rights reserved. For reprint information, contact Jean Patterson.