I did my externship at the River Cafe while I was attending The Culinary Institute of America. I worked with Larry Forgione and Charlie Palmer. Great food. Brilliant Chefs. Every morning, around 8 am, the guys who worked in the kitchen doing prep and dishwashing would make this drink, which I turned into a soup when I became a chef. It was especially enjoyable on a hot summer/early fall day.
1 large cantaloupe, peeled and seeded, cut in chunks
1 cup orange juice
1 cup half and half
1 teaspoon honey
1/2 teaspoon vanilla
4-6 tablespoons vanilla yogurt
Simple. In a blender combine melon, juice, half and half, honey and the vanilla. Blend until smooth. Chill for several hours or overnight. Divide among soup bowls. Stir the yogurt and add a tablespoon to the top of each serving. Sprinkle with a pinch of nutmeg.