Chilled Cantaloupe Soup

Since cantaloupes all vary in size, I put this recipe in more of a ratio format.

Puree your cantaloupe in a blender until smooth.
For every cup of pureed cantaloupe, add the following:
1/2 TBS fresh lemon juice
1/2 TBS fresh lime juice
1 pinch of cinnamon
mint leaves for garnish
Optional: a little bit of sugar/sweetener to taste.

Before adding the mint leaves, release some of the mint juices by clapping the mint leaves between your hands until the leaves tear a little. Stir the mint into the soup.Chill the cantaloupe soup in the fridge or even place it in the freezer for 20 or 30 minutes.  Serve it very cold.