Iced Cantaloupe Soup

This refreshing soup is served chilled. It's great on a hot summer's day or can be a first course for an elegant dinner party. Originally from the R.S.V.P. section in a June 1982 issue of Bon Appetit. It was requested from a resort called Hastings House on Salt Spring Island in British Columbia.Chilling time is not included in prep time.

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 2  large  ripe cantaloupes, peeled, seeded and coarsely chopped
• 1 1⁄2 cups sherry wine
• 2  tablespoons fresh lime juice
• 2  tablespoons  whipping cream
• 1⁄2 teaspoon sugar
• 1⁄8 teaspoon cardamom
•  blueberries, for garnish or  kiwi, slices for garnish

Directions

1. Combine all ingredients except garnish in processor or blender ( in batches if necessary) and puree until very smooth.
2. Refrigerate at least 2 hours to allow flavors to blend.
3. Served in chilled bowls or glasses.
4. Garnish with blueberries or kiwi slices.