Knox Unflavoured Gelatine

CHILLED MELON SOUP
Prep: Cook: Chill:	10 mins 5 mins 2 hrs		Sprinkle gelatine over cold water in a medium saucepan; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Remove from heat. Stir in orange and lemon juices. Place melon in food processor or blender container. Process until smooth. With machine running, gradually add gelatine mixture and yogurt through feed cap; process until well blended. Pour into a large bowl. Refrigerate until cold, about 2 hours. Serve icy cold garnished with mint leaves and melon.
A refreshing change from the usual hot soups. Perfect either before a meal or as an elegant dessert.
1 1 cup 1/4 cup 1-1/2 cups 2 tbsp 4 cups 2 cups	pouch Knox^� Unflavoured Gelatine cold water granulated sugar freshly-squeezed orange juice lemon juice coarsely chopped cantaloupe or honeydew melon plain yogurt Fresh mint & shredded melon, for garnish	1 250 mL 50 mL 375 mL 30 mL 1 L 500 mL
Makes 8 servings.
TIP: Pur�e ripe melon in season and freeze to use later in the year. One medium cantaloupe or 1/2 a large honeydew melon will yield enough pur�e for this recipe.