Yield: 4 servings

Serving Size: 1 cup

Prep Time: 15 minutes

Cook Time: 10 minutes

Cool Time: At least two hours

Note: This recipe is best prepared the night before the hike.

Directions:

1. Peel and core cantaloupe. Cut into small pieces.
2. Remove stems from strawberries and cut berries into halves.
3. Heat orange juice, cantaloupe, and strawberries in a saucepan over medium heat until fruit is soft.
4. Puree the mixture in a food processor or blender.
5. Put the mixture back in the saucepan and return to stove over low heat.
6. Add the sugar and cinnamon stick.
7. Combine the cornstarch and water.
8. Add the mixture to the saucepan until the cornstarch becomes clear.
9. Remove from heat.
10. Chill thoroughly before serving.

To Serve:

• Pack in spill-proof, plastic cups. Also, pack the soup with a frozen water bottle or ice pack in an insulated container to keep it cold on the trail.